Quality Seafood Spread

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.