Place cream cheese in a large bowl.
Beat with an electric mixer set at med-high speed until smooth.
Add onion, lemon juice, 1 TBSP. parsley, horseradish, liquid smoke, garlic pwd. And salt to cream cheese and mix well.
Flake the salmon.
Stir salmon into cream cheese mixture.
Shape the salmon mix into 1 large ball or 2 small balls.
Combine pecans and remaining parsley in a small bowl.
Coat salmon ball with pecan mixture. Chill, tightly wrapped in plastic wrap, for 1 hour.
Serve with wheat crackers.
Drain salmon; remove bones and flake with a fork.
In medium bowl or processor, combine cream cheese, lemon juice, onion, horseradish, liquid smoke and salt.
Mix well.
Gently mix in salmon and form into a ball.
Wrap in plastic wrap; chill until firm, about 1 hour or up to 2 days.
Before serving, combine pecans and parsley and coat salmon ball with mixture.
Drain salmon.
Remove bones and skin and flake.
Mix cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Add salmon.
Form into ball and chill at least 4 hours.
Lightly press nuts and parsley on salmon ball to garnish.
Drain and flake salmon, removing skin and bones.
Combine salmon, softened cream cheese, lemon juice, onion and horseradish in large bowl.
Blend thoroughly.
Cover and chill overnight. Shape into a ball the next day.
Combine nuts and parsley.
Roll salmon ball in nut mixture, coating well.
Chill 2 or 3 hours. Serve with assorted crackers.
In large bowl, combine cream cheese, cottage cheese, onion, fines herbs, thyme and garlic; blend well.
Stir in salmon.
Cover and chill at least 3 hours or overnight.
Shape into ball.
In small bowl, combine parsley and nuts.
Roll salmon ball in mixture to coat evenly.
Serve with assorted crackers or cocktail rye bread.
Remove large bones and skin from salmon.
Mix all ingredients together, use your hands!
Form it into a ball.
Mix pecans and parsley; roll salmon ball in nuts until completely coated.
Press gently with hands to set nut coating.
Refrigerate overnight.
Debone and drain salmon.
Combine ingredients.
Shape into ball.
Roll in 1/3 cup finely chopped pecans or walnuts.
Makes 1 (5-inch) salmon ball.
Combine salmon, cream cheese, chopped onion and dill.
Shape into ball, wrap in plastic, and refrigerate at least 2 hours.
To serve: Cover serving tray with onion rings and sprinkle over capers. Place salmon ball on onion bed and capers. Garnish with dill and lemon wedge. Serve with toasts.
Combine first 6 ingredients; stir well.
Chill thoroughly. Shape into a ball and roll in parsley.
Serve with assorted crackers.
To freeze, place salmon ball in an airtight container in freezer.
To serve, remove from freezer and let thaw completely.
Yields one (6-inch) ball.
Mix all but the parsley and pecans (use beaters or hand--DO NOT use food processor).
Chill for several hours.
Roll into ball shape.
MIx parsley with the pecans and roll the salmon ball mixture in them until coated.
Return to refrigerator.
Serve with crackers.
Mix all together and shape into a ball.
Chill 1/2 hour.
Roll ball in nuts and parsley.
\"This recipe is good served on Triscuits crackers.
Serves 8 but sometimes I use 3 to 4 packages of cream cheese to stretch the recipe.\"
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.
Flake salmon.
Combine salmon, cheese, lemon juice, onion, horseradish and liquid smoke.
Chill 6 to 8 hours.
Shape salmon mixture into a ball.
Combine pecans and parsley; roll the salmon ball into the mixture.
Chill at least 4 hours.
Serve with crackers.
Makes 3-inch salmon party ball.
In bowl, combine all ingredients, except parsley.
Mix well. Refrigerate about 4 hours or until firm enough to shape into a ball.
Shape in ball; roll in parsley (and chopped nuts, if desired).
Refrigerate at least 1 hour before serving.
Serve with crackers or small slices of rye bread.
Makes 5-inch ball.
Drain salmon; remove skin and bones.
Cream together salmon and cheese.
Add rest of seasoning one at a time, stirring well after each.
Shape into ball.
Chill several hours.
Roll ball in chopped walnuts and parsley.
Spread on your favorite crackers.
Flake salmon; reserve.
In small bowl, combine well all the ingredients except salmon, pecans and parsley.
Stir in flaked salmon and chill for about 30 minutes.
Roll salmon mixture into 1 large or 2 small balls.
Roll ball or balls in mixture of chopped pecans and parsley.
Wrap in waxed paper and chill until ready to serve.
Serve with crackers.
Drain salmon, remove bones and flake.
In small bowl of electric mixer
put the cream cheese and blend in lemon juice, onion,
horseradish,
salt, Worcestershire, cayenne and liquid smoke.
When
well
blended,
gently
stir
in
flaked salmon. Shape into
a
ball.
Combine pecans and parsley and spread on sheet of
waxed
paper.
Turn
salmon
ball
into this mixture until well coated.
Wrap in waxed paper and chill.
Thoroughly mix cream cheese, lemon juice, minced onion, horseradish, salt, and liquid smoke in a bowl. Fold salmon through the mixture to distribute evenly; shape into a ball.
Refrigerate ball until firm, about 30 minutes.
Spread crackers onto a plate. Roll ball in crackers to coat. Keep chilled until serving.
food processor place all salmon ball ingredients except, cheese and panko
Drain salmon thoroughly. Flake carefully. Combine with softened cream cheese. Add next 5 ingredients; mix thoroughly. Cover bowl. Refrigerate a few hours, until firm. Shape salmon into ball; roll in pecans. Wrap tightly in plastic wrap; return to the refrigerator until serving. If using fish mold, use 2 cans of salmon.