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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This salmon spread is always a hit when I make it. You can adjust the levels of ingredients to suit your tastes or the tastes of others. I like to add extra horseradish 'cause I like it zippy! Ingredients:
2 bricks cream cheese at room temp |
1 can of alaska sockeye salmon drained (note: always use sockeye salmon. other canned salmons, such as red, do not taste the same and produce less than stellar results. it is worth the extra buck or two) |
2-4 tablespoons of finely diced onion |
2-4 tablespoons of horseradish (from a jar is fine.that's what i use.) |
2-4 tablespoons of fresh lemon juice |
salt and pepper to taste |
1/4 cup finely chopped fresh parsley (optional) |
1/4 cup finely chopped walnuts (optional) |
good crunchy solid crackers for serving. |
Directions:
1. Bring the cream cheese to room temp in a large non reactive mixing bowl
2. Add the drained canned salmon. No need to remove bones. the canning process softens them so much that they mix right in.
3. Add the lemon juice, horseradish and diced onion.
4. Mix well ( I use my hands. It is much easier and faster and you can use gloves if you like. Just wash throughly prior.)
5. Add salt and pepper.
6. this is where I start tasting. I like this salmon ball zippy and that is where the horseradish comes in. If you are serving to folks who don't like too much zip, just adjust the horseradish to the lower ingredient suggestion. Also, if you have guests who don't like raw onion too much you can adjust it as well. After mixing, shape the mixture into a ball and refrigerate for at least an hour or preferably overnight. After refrigerating you may roll the ball in the parsley first and then in the walnuts for extra color and taste. I often just make this without refrigerating and the parsley and nuts and serve immediately. I like to use a stoned wheat cracker with this spread, but it is also excellent with sliced baguettes.
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