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Pecan Salmon Roll

Pecan Salmon Roll

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CATWALK16

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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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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.
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Reviews

CAROLYN AYERS
32
1/25/2004

I have taken this to parties many times and it is always a winner. The only ingredient that I add is liquid smoke. It really gives it a "smoked salmon" flavor.

W23MPA
18
1/25/2004

Added cayenne pepper in with the nuts and parsley. Sprinkled it around the edge of the dish, also. Everyone loved it!

CLARKSARK
13
8/7/2003

I make almost an identical spread except I use smoked salmon and omit the pecans and parsley - same goes for this dip - there is never any left!! I will have to try the pecans/parsley next time. I believe if you don't have fresh smoked salmon you can use canned salmon and liquid smoke.