Saturday, November 16, 2013

Smokey Salmon Cheese Ball

From Bon Appetit by Mona Mitchell in the Washington Water Power newsletter, June 1981

1 can (l lb) red salmon
8 oz cream cheese
1 T lemon juice
2 tsp grated onion
1/4 tsp salt
1/2 tsp liquid smoke
1 tsp prepared horseradish

Drain salmon, remove skin and bones.
Stir into softened cream cheese with remaining ingredients; mix thoroughly.
Chill for several hours. Serve either into a bowl for spreading on crackers or form into a ball and roll in 1/2 cup finely chopped pecans and 1/2 cup finely minced parsley. Server on plate surrounded by crackers.

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