Salmon Roll

By: Joy Schantz

Recipe History:  This recipe came from Mary White

Ingredients:
1 16-oz can red sockeye salmon
1 8-oz creamed or Neufchatel cheese
1 tblsp lemon juice
2 tsps grated onion
1 tsp horseradish
1/4 tsp salt
1/2 cup chopped pecans
3 tblsps snipped fresh parsley

Directions:
Drain and flake salmon, removing any skin  and bones.
Combine everything except pecans and parsley.
Chill several hours.
On waxed paper, roll chilled mixture in the pecans and parsley.
Shape into an 8"x2" log.

Serve with crackers and/or pita chips