My husband and I honeymooned in Key West, Florida. We spent a good amount of time sitting in a local bar drinking rum runners and eating smoked salmon dip.
This ball reminds me of the dip we had in Key West.
I did use canned Salmon, against my better judgment. I wish I had listened to myself and just bought and cooked a salmon filet.
I have never used canned salmon before. I was surprised at how many bones were in it. I spent a good ten minutes picking bones out of the fish. That was disappointing.
The rest of the ingredients blend well together. The liquid smoke gives you just enough smokiness.
I served it during football accompanied with crackers. The hardest part was trying to keep the cat away from the table. Apparently she wants to be a fan of the salmon ball too!
SALMON BALL 1
1 Can (15 – ½ Ounces) Red Salmon, Drained and Flaked
1 Tablespoon Lemon Juice
1 Tablespoon Dried Minced Onion
1 Package (8 ounces) Cream Cheese
½ Teaspoon Worcestershire Sauce
1 Teaspoon Horseradish
¼ Teaspoon Salt
½ Teaspoon Liquid Smoke
½ Cup Finely Chopped Pecans
Combine first 8 ingredients; mix well. Shape mixture into a ball. Chill for 2 hours. Roll ball in pecans. Serve with crackers.
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