Smoked Salmon – Dip or Roll

Salmon molded into a delectable cream cheese mixture and rolled in toasted pecans and parsley – doesn’t get better than that!  This recipe is so easy, but impressive.

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.