Smoked Salmon Ball

Send to a Friend
Print

Ingredients

• 11 ounces cream cheese, softened
• 2 tablespoons dried minced onion
• 1 tablespoon lemon juice
• 1 tablespoon plus 1/2 cup chopped fresh parsley, divided
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 (6-ounce) can boneless salmon, drained
• 1/2 cup chopped pecans

Directions

• 1
  Place cream cheese in a large bowl. Beat with an electric mixer set at medium-high speed until smooth.
• 2
  Add onion, lemon juice, 1 tablespoon parsley, horseradish, liquid smoke, garlic powder and salt to cream cheese and mix well.
• 3
  Flake the salmon. Stir salmon into cream cheese mixture. Shape the salmon mixture into 1 large ball or 2 small balls.
• 4
  Combine pecans and remaining parsley in a small bowl.
• 5
  Coat salmon ball with pecan mixture. Chill, tightly wrapped in plastic wrap, for 1 hour. Serve with wheat crackers.