Smoked Salmon Rolls

• 8 oz Mike's Smoked Salmon (or 1 can salmon)
• 16 oz Cream Cheese
• 1 tbsp Lemon Juice
• 1 tsp Horseradish
• 1 tsp grated onion
• 1/4 tsp Liquid Smoke (if using canned salmon)
• 1/4 tsp dill weed
• Finely chopped Parsley
• Finely chopped Pecans

1. Drain 1 can "Red Sockeye" salmon (remove all skin & bones).
2. With electric hand mixer, combine cream cheese and salmon in a bowl.
3. Mix lemon juice, liquid smoke grated onion and horseradish (white).
4. Season with dill weed and salt.
5. Blend thoroughly, then into 3 portions onto saran wrap and refrigerate making it easier to shape into the 3 logs.
6. Roll each log in 1/3 cup chopped parsley and 1/2 cup finely chopped pecans.
7. Chill several hours or freeze until ready to use.
8. Serve with celery sticks and crackers

salmon, cream cheese, lemon juice, horseradish, onion, liquid smoke, dill, parsley, pecans

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-rolls-52983551 (may not work)