Smoked Salmon Paté

1 - 185g can red salmon
1 Tbsp lemon juice
1 tsp Worcestershire sauce
1 - 8oz pkg cream cheese, softened
2 tsp grated onion
¼ tsp liquid smoke
¼ cup miracle whip

3 Tbsp snipped parsley or green onion to decorate the paté
pecans to decorate the paté


Drain and flake salmon, removing skin and bones.  Combine salmon and the next 6 ingredients.  Mix thoroughly.  Chill several hours or overnight (overnight is recommended).  Shape salmon mixture in 8”x2�?log.  Roll into parsley (or green onion) and pecans (whole or crushed).  Refrigerate overnight.  Serve with a variety of crackers and cucumber slices and anything else you can think up.

Note: shape of paté can range from a log roll to a ball to a simple “mound�?on a serving dish.  If using crushed pecans, try combining the crushed pecans with the parsley or green onion beforehand for a more thorough coating to the paté.