SHADOW & BOBBI’S SALMON ROLL
From the cookbook “Three Dog Bakery” by Dan Dye & Mark Beckloff
2 cups canned salmon
8 ounces low-fat cream cheese
2 teaspoons minced garlic
½ teaspoon beef broth
½ cup finely chopped pecans
1 Tablespoon chopped fresh parsley
*Drain and flake the salmon, removing any skin and bones.
*Combine salmon, cream cheese, garlic and beef broth. Chill this mixture for 1 hour.
*Shape salmon mixture into a 2 x 8 inch log and roll into pecans and parsley.
* Slice into 8 pieces and serve. Store in a sealed container in the refrigerator or freezer. We put ours in the freezer to keep fresh for a longer period of time. Thaw out in the refrigerator when ready to use. Portion out into small size freezer bags for individual use.