When I put together my special recipes just for you, I decided on an appetizer, main course, and dessert. My wife suggested I should add my salmon ball, after all, some people just don’t like eggs. What? Can’t believe it but I always trust her judgment. So, am adding a second appetizer for all you egg haters. Just kidding. By the same token, I know that some people are allergic to eggs.
Salmon Ball Recipe, Let’s Get Started:
Of course, Just like the deviled eggs, this is a recipe that is so easy to make. And you can make it the day before you need it. Remember that 26 oz. bottle of Bad Byron’s butt rub we used for the chili and deviled eggs? Well, dig it out as it is a must for this recipe. Not really, however, it does make it better.
Now The Ingredients For The Salmon Ball
- 1 pound can of Salmon. Also, any brand will do. I’ve probably used them all at one time or another.
- 8 Oz. cream cheese. Room temperature
- 1 tbsp. lemon juice. Fresh or bottled
- 4 tsp. grated onion
- 1/4 tsp. Lawry’s season salt. This is another one of those spices I use on practically everything.
- 1 tsp. horse radish. You can also use spicy brown mustard. I go back and forth between the two as there is a subtle difference in flavor. You will like both.
- 1/2 cup chopped pecans. OPTIONAL. I don’t use the pecans as my wife is allergic to nuts.
Let’s get Started:
You will want to use a medium size bowl. Also, it will make life easier. Drain the salmon thoroughly, put it in the bowl, and flake it. Then, add the remaining ingredients with the exception of the pecans. If you’re using them. Mix everything together, cover the bowl, and place in the fridge for a few hours. Shape the mixture into a ball in roll in the nuts, if using.
Summary:
In addition, you will want to serve them with crackers. Actually, I suggest using 100% whole grain Wheat Thins. They’re a hard cracker and are great for dipping. And, the taste goes well with the salmon ball. However, use whatever floats your boat.
Note: In fact, this appetizer goes great, paired with our Sauvignon Blanc. Don’t know where to get some? Go to the deviled egg recipe and at the bottom of the page is our link for the wine of the month club. Heck, I’ll save you the trouble and give you the link here. Bon appetite.
Coming soon: Swedish meatballs. And, yes I use the butt rub!!
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