Ingredients:

2 cups canned salmon

8 ounces low-fat cream cheese

1/4 teaspoon beef broth

1/2 cup chopped pecans

1 tablespoon fresh chopped parsley (flat leaf is best)

Cooking directions:

• Drain and flake salmon, removing any skin and bones combine salmon, cream cheese and beef broth.

• Chill mixture for at least one hour.

• Shape salmon mixture into a 2 x 8 inch log and roll in pecans and parsley.

• Slice in 8 pieces and serve.

• Store unused portion in a sealed container, refrigerated.

Serving size:

Approx. 3 cups

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