Pecan Salmon Roll

26 Reviews

Prep: 15 min
Ready In: 2 hr 15 min

“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.” - by CATWALK16

Ingredients

1 (8 ounce) package cream cheese, softened
1 green onion, minced
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1/4 teaspoon cayenne pepper
1 (14.75 ounce) can salmon, drained and flaked
1/2 cup chopped pecans
2 tablespoons chopped fresh parsley

Hide Checklist

Directions

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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
119 cal
6%

Fat
9.5 g
15%

Carbs
1.2 g
< 1%

Based on a 2,000 calorie diet

Reviews (26)

Rate This Recipe

CAROLYN AYERS

Jan. 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...." See more"

W23MPA

Jan. 25, 2004

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

CLARKSARK

Aug. 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 b..." See moreelieve if you don't have fresh smoked salmon you can use canned salmon and liquid smoke."

More Reviews