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1 1-lb can salmon
1 8-oz pkg cream cheese, softened
1 tbsp lemon juice
2 tsp grated onion
1 tsp horseradish
1 tsp liquid smoke
1/4 tsp salt
1/2 c chopped pecans


Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke, and salt; combine well. Chill for several hours or overnight. Shape into log; chill for 2-3 hours. Sprinkle pecans on waxed paper; roll log in pecans. Chill until ready to serve; serve with crackers. Yield: 2 cups.