2 cups canned salmon
8 ounces low-fat cream cheese
1/4 teaspoon beef broth
1/2 cup chopped pecans
1 tablespoon fresh chopped parsley (flat leaf is best)
Drain and flake salmon, removing any skin and bones
combine salmon, cream cheese and beef broth. Chill mixture for at least one hour.
Shape salmon mixture into a 2 x 8 inch log and roll in pecans and parsley.
Slice in 8 pieces and serve. Store unused portion in a sealed container, refrigerated.
Posted: 2/13/2010 9:49:21 AM