recipe by millie


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.

Bone Appetit!



2 responses to “recipe by millie

  1. YUM YUM YUM!! We cannot wait to try this one!!


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