Sometimes it’s the simplest and most classic recipes that are the best. When I was growing up, my cousin Jo-Anne used to bring her Salmon Ball to all the family gatherings. I always looked forward to it and ate more of it than was probably polite but I was young at the time so none of the adults seemed to mind. Sometimes there is no need to change an old recipe. Why mess with a good thing? I only made one small change from Jo-Anne’s original recipe.
Drain a can of salmon and remove the bones. Mash with a fork. Mix in one package of cream cheese, 1 tablespoon of finely chopped onion (I used purple onion because it’s what I had but white or yellow would work just as well), 1 teaspoon each of Worcestershire sauce and lemon juice, and 1 Tablespoon dill. Blend together and form into a ball (doing this on wax paper is easiest). Wrap in plastic wrap and refrigerate until fairly firm.
The original recipe calls for the salmon cheese ball to be rolled in chopped walnuts but I rolled it in a mixture of spices. I used paprika, dill, pepper, and parsley. Serve with crackers.
This recipe is gluten free if you use gluten free Worcestershire sauce and serve with gluten free crackers.
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- 7.5 oz. can pink salmon drained and bones removed
- block of cream cheese softened
- 1 Tbsp. finely diced onion
- 1 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1 Tablespoon dill
- parsley dill, paprika, pepper for garnish and for rolling the ball in
Mash drained salmon.
Mix in cream cheese, onion, lemon juice, Worcestershire sauce, and dill.
Roll into ball.
Wrap in plastic wrap and put in fridge until fairly firm.
Roll in spice mixture.
Serve with crackers.