1 batches
Cream the cheese with salmon, pepper sauce, lemon juice and parsley. Form mixture into a ball and roll in walnuts. Refrigerate several hours until firm. Serve with crackers or cocktail bread.
Recipe from the Houston Chronicle, 4-29-1998.
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Instructions
Cream the cheese with salmon, pepper sauce, lemon juice and parsley. Form mixture into a ball and roll in walnuts. Refrigerate several hours until firm. Serve with crackers or cocktail bread.
Author's Comments
Recipe from the Houston Chronicle, 4-29-1998.
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