Salmon Ball

Back in the old days when people actually had cocktail parties you would always find a Salmon Ball among the goodies. It was so good and could be made ahead. Now this is a great thing to put out to keep everyone out of the kitchen while you finish the holiday dinner. You could add this to your football night list of snacks also.

Salmon Ball
about 10 servings
print recipe

1 (1-pound can red salmon
1(8-ounce package cream cheese)
2 tablespoons freshly squeezed lemon juice
3 teaspoons grated onion
2 teaspoons horseradish
1/2 teaspoon salt
Dash of Worcestershire sauce
Several dashes cayenne pepper
1/4 teaspoon commercial liquid smoke
1/2 cup chopped pecans
3 tablespoons minced fresh parsley

Drain salmon, remove skin and bones, and flake with fork. In a small bowl of mixer, cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper, and liquid smoke (this is important). When well blended, stir in the flaked salmon. Check seasonings; it might require a little more salt.

Combine pecans and parsley and spread on a sheet of waxed paper. Turn salmon out onto this mixture and turn it this way and that until all sides of the mound are coated. Wrap in the waxed paper and chill thoroughly before using. The mixture will not be sliceable but will spread nicely when chilled. Serve with melba rounds or your favorite plain cracker.

 

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