Salmon Roll
Recipe by: Marilyn Hagerty - North Dakota
Yields: 2 cups
1 can(l6 ounces) red salmon
1/2 cup chopped pecans
1 package (8 ounces) cream cheese,softened
3 tablespoons chopped fresh parsley
2 drops liquid smoke or Worcestershire sauce
Crackers
Combine salmon, cream cheese and liquid smoke or Worcestershire; mix well. Shape into ball or log. Roll in mixture of pecans and parsley. Roll up in plastic wrap or wax paper. Chill to blend flavors. Serve with crackers.
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