Salmon Ball
Easy to make and very tasty! Just the right amount of smoke, herbs and creaminess from the cream cheese.
Ingredients
- 2 7 1/2 oz. Canned wild salmon I like the Deming's Red Sockeye brand.
- 8 oz. 1/3 less fat Cream Cheese, at room temperature
- 2 Tbsp. Diced shallots
- 2 Tbsp. Lemon juice, freshly squeezed
- Lemon zest from about half the lemon
- 1 tsp. Prepared horseradish
- 1/4 tsp. Kosher salt, more to taste
- 1/8 tsp. White pepper
- 1/4 tsp. Liquid smoke
- 3 Tbsp. Finely diced dill, more if using to coat the ball
- 3/4 cup Sliced almonds, lightly toasted
Instructions
- Heat a heavy-bottom skillet until very hot, but not smoking. I generally use cast iron. Reduce heat to medium and add the sliced almonds stirring every so often for about 5 minutes until very lightly browned. They can burn easily so keep your eye on them. Remove from the pan and set aside to cool.
- Drain the salmon well and remove skin and bones.
- Mash the cream cheese until very creamy. Add the shallots, lemon juice and zest, dill, horseradish, salt, white pepper, and liquid smoke. Mix until well combined.
- Add the salmon and flake and stir until all the salmon pieces are incorporated into the mixture. Taste for seasoning.
- Cover the bowl and set in the refrigerator for about 1/2 hour.
- Remove from the fridge and place the coating you are using (dill or sliced toasted almonds) on piece(s) of plastic wrap. Make one large Salmon Ball or several smaller balls. Drop the salmon mixture onto the topping and then add more nuts or herb to coat the entire ball.
- Grasping all four corners of the plastic wrap, roll into a ball and twist the top of the plastic wrap to hold the ball firmly in place. Using your fingers smooth out the ball. Refrigerate for at least 4 hours or until firm and chilled.
- When ready to serve, remove the Salmon Ball from the plastic wrap and serve with crackers, veggies, or both.