Ingredients

7 3/4 oz. can of salmon
8 oz. pkg. cream cheese
2 Tbsp. minced onion
1/8 tsp. Hickory Smoke liquid

Cooking Instructions

Drain salmon, reserve 2 teaspoons of liquid, add cream cheese, onion and liquid and smoke liquid. Blend well. Form into a log, garnish with minced parsley and pimiento slices.
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)