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PUBLISHED: 4:59 PM on Wednesday, September 5, 2007
Recipe of the WEEK: WILD ALASKAN SOCKEYE SALMON-PECAN LOG
WILD ALASKAN SOCKEYE SALMON-PECAN LOG

8 oz. pkg. of cream cheese

15-½ oz. can of sockeye salmon

4 T finely chopped red onion

2 T prepared cream horseradish

1 T lemon juice

2-3 drops of liquid smoke

½ c chopped Italian parsley

1 c whole pecans, toasted and chopped

Open canned salmon and remove any bones or skin. Add cream cheese to cleaned salmon and blend thoroughly. If you have access to food service gloves the mixing is best accomplished using your hands. Add the onion, horseradish, lemon juice, liquid smoke and parsley and blend into salmon mixture thoroughly. Chill the mixture for 1 hour. Remove from bowl and form it into a roll (or other desired shape). Coat the surface thoroughly with the chopped nuts. Let stand at room temperature for 1 hour before service. Serve with a spreading knife and your favorite crackers.

Prepared by Chef Patrick Kasnickwww.chezalaska.com

This Week at Chez Alaska Cooking School

Introductory specials will begin October 17th -

Be the first to reserve a date with your special friends. Chef will give "hands-on" class for 4, 5 or 6 couples. Gourmet meals. Fix it and then sit down at a formal table to dine on your very own preparation. Looking ahead to the holidays? Be sure to call and reserve a night at Chez Alaska - up to 40 people.

Beginning Sept. 11th, new fall class. Real Food, Real Fast, 2 hours, $25. Call 789-0459 to register.

Size limited

For Class Schedules visitwww.chezalaska.com.


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