This was beyond delicious. You know it was good when I couldn't the platter away from my mother! I served this very old favorite classic for our Easter last weekend.
Ready for the recipe? Here we go;
Prep Time: 25 minutes
Cook Time: NONE
Yield: 8-10 appetizer servings
2 - 7.5 oz (213g) cans canned salmon, skin & bones discarded
1- 8oz pkg cream cheese, room temperature
1 small onion, grated
2 tbsp fresh parsley, diced
1/8 tsp Old Bay Seasoning
1/4 tsp salt
1/4 tsp white pepper
A few dashes of your favorite hot sauce (I used Tabasco)
1-1/2 cups pecans, diced
1/4 cup dried parsley flakes
-Place the room temperature cream cheese in a medium bowl, add your salmon and mix.
-Add in the grated onion, the spices including the fresh diced parsley, mix. Taste for seasonings, grab another small spoon, taste again, just for good measure and set aside.
-Scoop out the salmon mixture onto the nut topping and using the wax paper, shape into a roll. Ensure you get the nut topping on all sides of the roll.
-Place in a casserole dish/flat surface and chill in the refrigerator for 1 hour.
-You can now easily transfer the roll onto a pretty platter and serve with crusty pieces of bread, crackers,or crudites if you are watching the carbs. This is perfect for a low carbohydrate diet.
Till next time!
Dishin with Didi