Smoked Salmon Spread

Smoked Salmon Spread
courtesy of my mom and dad

One 1-lb. can of wild, Alaskan salmon
One 8-oz. package of cream cheese, softened
2 teaspoons grated white or yellow onion
1/4 teaspoon sea salt *
1/2 cup chopped pecans
1 Tablespoon Lemon Juice
1 teaspoon horseradish
1/4 teaspoon liquid smoke *
3 Tablespoons fresh parsley, snipped (or 1 Tablespoon dried parsley)
1/2 teaspoon smoked paprika

Drain, removing bones and skin from salmon. Flake salmon into a bowl. Combine cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with salmon, mixing well. Chill several hurs or overnight. About an hour before serving, combine pecans, parsley and paprika. Shape salmon mixture into a log or ball and roll in pecan mixture. Chill. Serve with crackers, sliced baguette and sliced fresh vegetables.

Enjoy!

*My parents often can their own salmon, smoking it first. If using canned smoked salmon, omit the sea salt and liquid smoke. We also like this with just a bit of extra liquid smoke and horseradish, omitting the sea salt if using standard canned salmon from the store.

This post is a contribution to Real Food Wednesday. Please go check out the other contributors!