Salmon Ball

Wayne said this was his favorite way to use canned salmon. I guess that means he liked it. This is a Dutch Oven Cookbook recipe, but you don't use the Dutch oven to make it. It's in the "accompaniments" section of the book.

Salmon Ball

• 8 ounces canned salmon, drained
• 8 ounces cream cheese, softened
• 2 teaspoons lemon juice
• 1 teaspoon horseradish
• 1 teaspoon finely minced onion
• 1 teaspoon parsley flakes
• 1/2 cup finely chopped walnuts or pecans

Combine everything but the nuts until well mixed. Chill for a while until firm enough to form into a ball. Then roll in the nuts until completely covered. Serve with crackers. 

Note that salmon no longer comes in 8-ounce cans, so we opened two 5-ounce cans and used part of the second.

This variation we used walnuts; when we make the pecan version, maybe I'll get a better picture, but this one we ate while in the car. Fortunately, it kept well in the cooler and was delicious on our crackers.

We tried this again, but rolled in pecans, and it was just as good.