Pecan Salmon Roll recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 green onion, minced
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
¼ teaspoon cayenne pepper
1 (14.75 ounce) can salmon, drained and flaked
½ cup chopped pecans
2 tablespoons chopped fresh parsley

Nutrition Info

118.6 calories
carbohydrate: 1.2 g
cholesterol: 26.8 mg
fat: 9.5 g
fiber: 0.4 g
protein: 7.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 137.7 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.

  2. Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.

Recipe Yield

16 servings

Recipe Note

This is a wonderful spread for crackers. I make it ahead of time and then bring it out before dinner is served. My guests love it, and there is usually nothing left. Easy and quick with just the right amount of spice. Also not very fishy, which is surprising. Definitely a favorite.

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