Post by Debbie on Jun 15, 2012 0:23:54 GMT -5
8 ounces cream cheese, softened3/4 cup sour cream1 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
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt.
Stir in salmon and mix thoroughly.
Transfer to a serving bowl.
Combine the pecans and parsley and sprinkle on top of the smoked salmon mixture.
This recipe can be prepared up to 3 days ahead. It is best served at room temperature.
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
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt.
Stir in salmon and mix thoroughly.
Transfer to a serving bowl.
Combine the pecans and parsley and sprinkle on top of the smoked salmon mixture.
This recipe can be prepared up to 3 days ahead. It is best served at room temperature.