SALMON BALL
1 (15 ounce) can red salmon
1 (8 ounce) package cream cheese, softened
2 tablespoons lemon juice
3 tablespoons grated onion
2 tablespoons horseradish
1/2 teaspoon salt
Dash of Worcestershire sauce
Dash of cayenne pepper
1/2 teaspoon liquid smoke
1/2 cup chopped pecans (for garnish)
3 tablespoons minced fresh parsley (for garnish)
Crackers (for serving)
Drain salmon, remove skin and bones and flake; set aside.
In small mixing bowl, cream the cream cheese, lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper and liquid smoke.Mix in salmon and salt.
Form into 1 or 2 balls, then roll in a mixture of pecans and parsley. Chill.
Serve with your favorite crackers.
Makes 1-2 balls
Source: San Antonio Express-News Cookbook, 1983 |