Merle's Horseradish Salmon Log

From: AmyM_NH

On Nov 15, 2009

Stumbled across this looking for a way to use the canned salmon in the pantry. This is SO close to my Mom's recipe, a Thanksgiving favorite that I make now and then. First, kudos on the liquid smoke. Without it, this can tend to taste like tuna. Now it tastes more like "lox" Second, after cooling the salmon, we "roll" it in a mixture of dried parsely and chopped walnuts. Let it sit for a few hours before serving, and both the herbs and nuts soften a bit and become integrated intot hte outside. Thanks for reminding me what a good, easy, and cheap app this can be. (If you do have leftovers, mix it up and use it as you would tuna sandwich filling)

From: kbwatercolors

On Nov 1, 2007

This was very good! The liquid smoke really added to the taste. We will make this again for the holidays (and other times too).

From: GaylaJ

On Oct 30, 2005

Fantastic! I halved the recipe, using a 6-ounce can of skinless, boneless salmon, and fat-free cream cheese. The fat-free version does not set up as firmly, but worked out fine. I had to use dried dill weed, and forgot about chilling again after forming the log and rolling it in the nut mixture--we just dug right in and the entire log disappeared in a hurry! We loved it--thanks for sharing the recipe!

From: April1

On Jan 12, 2006

UPDATE! This went over great at my church potluck! Everyone that had it loved it. I tried what was left this morning and it is better the next day so my advice is to let it sit overnight, the flavors meld together perfectly! This is a keeper!