Ingredients
1 can (7 3/4 ounce.) salmon
1 pkg. (8 ounce.) cream cheese, softened
2 tbsp. chopped onion
1/8 teaspoon liquid smoke flavoring
Minced parsley
Pimiento strips
Method
Sources
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Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drain salmon, reserving 2 teaspoon liquid; flake. Combine reserved liquid with salmon, cream cheese, onion and liquid smoke; blend thoroughly. Chill several hrs. Form into log 6 to 8 inches long, roll in parsley. Garnish with pimiento. Serve with crackers.