Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon grated onion
- 1 teaspoon horseradish
- 1/4 teaspoon salt
- 1 1/2 cups smoked salmon, flaked or chopped
- 1/2 cup chopped pecans
- 2 tablespoons fresh parsley, chopped
Preparation
Step 1
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.
Combine the chopped pecans and parsley and sprinkle over the top of the smoked salmon mixture.
Serve with assorted crackers and endive spears. Makes 3 cups.
Make-ahead directions: This recipe can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature.
Option: Smoked Salmon Spread:
Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve the salmon log with a knife or spreader.