16 oz. Canned Salmon (bones and skin picked out)
1tsp. to 1 TBS Lemon Juice1 tsp. to 1 TBS Horse Radish
8 oz. Cream Chee
2 tsp. grated onion
¼ tsp. salt
½ tsp. liquid smoke
3 TBS Chopped Fresh Parsley
½ cup Chopped Pecans

The Log Pre-Roll

1. Remove bones and skin from canned salmon
2. Mix all ingredients besides Parsley and Pecans
3. Form Salmon mixture into a log shape on some tin foil
4. Layout Parsley and Pecans in front of the log (see Photo)
5. Using the tin foil roll the Salmon over the Parsley and Pecans to coat
6. Refrigerate your log and enjoy this under the sea spread on crackers at a party or on a bagel the morning after 😉

The Completed Log!