Serves: 10
Total Calories: 215
1. Place cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a blender container or food processor bowl. Cover and blend or process until smooth.
2. Drain salmon, remove any skin and bone, then flake. Add salmon to blender container or food processor bowl. Cover and blend or process just until blended. Remove from container. Cover and chill for 1 hour or until firm enough to handle.
3. On a sheet of plastic wrap, shape cheese mixture into a 6-inch log. On a separate sheet of waxed paper, mix pecans and parsley. Roll log in nut mixture. Serve or cover and chill up to 3 hours before serving.
This Smoked Salmon Roll recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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