1 one pound can red salmon
1 8-ounce package cream cheese
2 tablespoons lemon juice
3 teaspoons grated onion
2 teaspoons horseradish
½ teaspoon salt
dash Worcestershire sauce
several dashes cayenne pepper
¼ teaspoon liquid smoke (do not omit)
½ cup chopped pecans
3 tablespoons minced fresh parsley
Drain salmon, remove skin and bones, and flake with fork. In small bowl of electric mixer, cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper, and liquid smoke. When well blended, stir in the flaked salmon. Check seasonings; may need more salt. Combine pecans and parsley and spread on a sheet of waxed paper. Turn salmon out onto this mixture and turn it this way and that until all sides of the mound are coated. Wrap in the waxed paper and chill thoroughly before using. The mixture will not be sliceable but will spread nicely when chilled. May be prepared the day before.
