Salmon Nut Ball
Easy to make and a fabulous appetizer for a party! Best served with very plain, delicate crackers (water crackers).
1 can pink salmon
1 (8 oz.) pkg. Philadelphia cream cheese
1 tbsp. finely grated onion
1/4 tsp. Salt
3 tbsp. fresh parsley
1/2 tsp. liquid smoke (hickory smoke)
Chopped walnuts (to roll ball in)
Note: You can use pistachio nuts and/or pecans if you want. The green pistachio nuts add color.
Let the cream cheese stand until it is room temperature. Grate the onion. Chop up the walnuts (or purchase them chopped). Chop the parley until it is fine. Drain the salmon well. Mix all ingredients well (except nuts). Roll into ball, then roll ball over chopped nuts.Refrigerate for about 1 hours, or until firm. The longer it sits the stronger the smoke flavor gets. Remove from fridge and form a ball, then roll in chopped nuts until covered. You can also roll it in finely chopped parsely for color. Place nutball in the center of large plate and surround with plain crackers and additional parsley.
