1 – 16 ounce can red sockeye salmon, drained
8 ounce cream cheese
1 T. lemon juice
2 t. grated onion (1 t. minced)
2 t. horseradish (hot)
½ t. salt
½ C. pecans, finely chopped
2 T. chopped parsley
Mix the first 6 ingredients and form into a 6” ball or log. Mix pecans and parsley and roll cheese in these, coating well. Serve with crackers (Serves 10)
Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services
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