A delightful and easy-to-make salmon cheese log, perfect for gatherings or as a snack.
Drain the canned salmon and flake it into a mixing bowl, removing any skin or bones.
Ensure the salmon is well-drained to avoid excess moisture in the mixture.
Add the softened cream cheese, lemon juice, chopped onion, salt, and liquid smoke to the bowl with the salmon. Mix thoroughly until well combined.
Mixing with a spatula or fork works best to achieve a uniform texture.
Cover the mixture and refrigerate for at least 2 hours to allow the flavors to meld.
Chilling helps the mixture firm up, making it easier to shape.
Combine the crushed almonds and chopped parsley in a shallow dish.
Ensure the almonds are finely crushed for a smoother coating.
Shape the chilled salmon mixture into a log approximately 8 inches long and 2 inches in diameter. Roll the log in the almond and parsley mixture until evenly coated.
Use plastic wrap to help shape the log neatly.
Place the coated log on a serving platter and chill until ready to serve.
Chilling the log again ensures it holds its shape when sliced.
Serve the salmon cheese log with crackers or vegetable sticks and enjoy.
Garnish the platter with extra parsley for a decorative touch.
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