| Salmon Ball
8 ounces of cream cheese, softened
1 tablespoon of lemon juice
1 teaspoon of prepared horseradish
1 small onion, chopped finely
15 ounces of can salmon, drained
Chopped parsley
Chopped pecans |
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Mix together salmon with cream cheese, lemon juice, horseradish, and onion. Refrigerate until firm. Mix parsley and pecans together. Form salmon mixture into ball and roll in pecan-parsley mixture. Serve with crackers. Salmon Ball
2 (8 oz.) packages of cream cheese
1 (7 3/4 oz.) can red salmon
3 tablespoons of onion, finely chopped
1 tablespoon of lemon juice
2 tablespoons of barbecue smoke flavoring
2 teaspoons of horseradish
Chopped nuts
Parsley flakes
Mix first six ingredients in blender. Refrigerate about 3 hours. Pat into a ball and roll in chopped nuts and parsley flakes. Serve on tray with crackers. Salmon Ball
1 (14 1/4 oz.) can salmon, drained & bones removed
One 8 ounce package of cream cheese
1 tablespoon of lemon juice
2 tablespoons of minced onion
1 tablespoon of dill (preferably fresh)
1/2 teaspoon of garlic salt
Table water crackers
Mix all ingredients together and form into a ball. Refrigerate for several hours so flavors blend. Can be rolled in finely chopped nuts or garnished with parsley if desired. Serve with crackers. |
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