Smoked Salmon Dip:
8 ounces cream cheese, softened
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated onion
1 heaping teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped, toasted pecans
2 tablespoons fresh parsley, chopped
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.
Combine the toasted pecans and parsley and sprinkle on top of the smoked salmon mixture. This recipe can be prepared up to 3 days ahead.
Smoked Salmon Roll:
Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve with assorted crackers and endive spears. Makes 3 cups.