Smoked Salmon Cheese Balls Recipe 455

Steps:

• Drain well all liquid from salmon.
• In a medium bowl cream cream cheese.
• Mix in drained salmon and liquid smoke, mix until well blended.
• Place a large piece of plastic wrap on your counter and pour parsley over a 10 x 10 square of the plastic wrap.
• place salmon mix on the parsley and form into a ball.
• Refrigerate.
• Serve with sliced baguettes or crackers.

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:

• Put all ingredients except for parsley into a food processor and pulse until combined, but not perfectly smooth. Transfer to a bowl, cover and chill until very cold, about 4 hours. Arrange half of parsley on a plate. Keeping half of salmon mixture chilled, spoon other half onto parsley, sprinkle parsley all over to coat and shape into a ball. Repeat with remaining parsley and salmon mixture. (If you choose to make smaller cheese balls, keep the cheese mixture very cold and work quickly.) Cover and chill until ready to serve.