Salmon Balls Recipes

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

Steps:

• Drain salmon well if canned variety.
• Warm cream cheese to room
• temperature and combine with all ingredients.
• Mix very well.
• Chill.
• Roll into balls, roll each ball in a mix of the nuts and parsley. Chill well before serving.

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

Steps:

• Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
• When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
• On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Steps:

• Cream all of the ingredients together except for the salmon and parsley.
• Fold into the salmon until well mixed.
• Chill overnight.
• Form into a firm ball and roll in the parsley mixture.
• Chill until ready to serve.
• Can be made up to 24 hours in advance.

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).