Salmon Ball

A simple, old-fashioned appetizer made with red salmon, cream cheese, lemon and horseradish, with just a touch of liquid smoke. Chilled until firm and coated with fresh parsley, it makes an easy make-ahead spread for crackers or toasted bread.

Yield: 1 salmon ball
Prep Time: About 15 minutes, plus chilling
Cook Time: None

Ingredients:

• 1 (7½-ounce) can Alaska red salmon, drained
• 8 ounces cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish
• ¼ teaspoon liquid smoke
• Dash of onion salt
• Chopped fresh parsley, for coating

Instructions:

1. Drain the salmon. Remove any skin and bones, then flake the salmon.
2. Combine the salmon, cream cheese, lemon juice, horseradish, liquid smoke and onion salt in a mixing bowl.
3. Beat with an electric mixer until smooth and thoroughly combined.
4. Line a small bowl with plastic wrap, leaving enough overhang to completely enclose the mixture.
5. Spoon the salmon mixture into the lined bowl. Gather and twist the plastic wrap at the top to seal.
6. Refrigerate until thoroughly chilled and firm enough to shape.
7. Using the plastic wrap, mold the chilled mixture into a ball.
8. Just before serving, unwrap the salmon ball and roll it in chopped fresh parsley until evenly coated.
9. Serve chilled with crackers or toasted bread.

Tip: This is a good make-ahead appetizer. Prepare and shape the salmon ball in advance, but wait until shortly before serving to coat it with fresh parsley.

Source: Unknown