Salmon Ball
Be the first to rate this recipe
A home-kitchen version of salmon ball, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 c. (1 lb. can) drained, canned salmon
- 1 (8 oz.) pkg. soft cream cheese
- 1 Tbsp. minced onion
- 1/4 tsp. salt
- 1 Tbsp. lemon juice
- 1 tsp. prepared horseradish
- chopped parsley
Method
In bowl, combine all ingredients, except parsley.
Mix well. Refrigerate about 4 hours or until firm enough to shape into a ball.
Shape in ball; roll in parsley (and chopped nuts, if desired).
Refrigerate at least 1 hour before serving.
Serve with crackers or small slices of rye bread.
Makes 5-inch ball.
Rate:
