Drain salmon, remove bones. Mash slightly, then cream together with the onion, liquid smoke, horseradish, lemon juice, salt, pepper, dill weed and one tablespoon of the parsley. Refrigerate two hours. Divide mixture in two and roll each section into a log, rolling in remaining parsley and walnuts. Wrap in foil and refrigerate until serving time. These may be frozen and thawed in the refrigerator. Serve with crackers or crisp bread rounds. Posted by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1374 (89%)|
|Amt Per Serving||% DV|
|Total Fat 152.7g||204 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 110.4g|
|Cholesterol 0mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 1137.7mg||30 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 21.3g|
|Protein 36.3g||52 %|
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Calories per serving: 1552
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