Parsley & Pecan Crusted Salmon Ball
Photo credit: Tracy D
As you can see from the photo, this Parsley and Pecan Crusted Salmon Ball had already been half-devoured before my cousin's lovely mother-in-law snapped a picture of it. It's that delicious. This is an appetizer my mom has been making for years and was always a part of both our Thanksgiving and Christmas appetizer spreads. It wasn't the holidays without the Salmon Ball. I make this now too and I want to share the recipe with you.
For Thanksgiving this year, Peter and I went to my cousin and her husband's house. My cousin Alexandra moved down from Maryland earlier this year after getting married, and I am so excited to have a member of my family living here in Houston. She asked me to make this Salmon Ball for our appetizer and there wasn't a speck of it left on the plate.
Delicately-flavored pink salmon is mixed with softened cream cheese and flavored with lemon juice, onion and spicy horseradish. The flavors blend and chill overnight and then the mixture is rolled in finely minced parsley and pecans, and formed into a ball before serving. The result is a light, creamy, and flavorful spread accented with the freshness of the parsley and crunch from the pecans. If you're looking for a different appetizer to serve at your holiday gathering, this is definitely one to try!
I am taking a few days off from blogging, so before I give you this recipe, I want to thank all of you who stop by Flavia's Flavors and take the time to read and comment. I am looking forward to another year of sharing more recipes with you!
Happy Holidays
and
Buon Appetito!
Parsley & Pecan Crusted Salmon Ball
A family recipe
1 14.75 oz. can pink salmon {drained & picked through to remove skin and bones}
1 8 oz. block cream cheese {do not use fat-free}, softened
1/4 cup finely minced yellow onion
1-2 T. prepared horseradish
1 T. freshly squeezed lemon juice
1/4 tsp. salt
3/4 cup finely minced fresh flat-leaf parsley
3/4 cup finely chopped pecansDrain the salmon into a colander and pick through to remove and discard the skin and bones. Flake the salmon meat into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese over medium speed until smooth, about 1 minute. Using a rubber spatula, scrape out all of the cream cheese into the bowl with the salmon. Add in the minced onion, horseradish, lemon juice and salt and mix the ingredients together until evenly incorporated. Cover the bowl tightly with plastic wrap and refrigerate overnight.
To Form the Salmon Ball
Place the minced parsley and chopped pecans in a shallow dish (such as a pie plate) and mix lightly with a fork to combine. Set aside.Carefully transfer the chilled salmon mixture into the pie plate with the parsley and pecan mixture and using your hands, gently form the salmon mixture into a ball while coating it with the parsley and pecans. Transfer the coated salmon ball to a serving plate and serve with unflavored and lightly salted (or unsalted) crackers (I like to use water crackers).
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This sounds delicious, Flavia! I am bookmarking it, and I can't wait to try it. I hope that you and your family have a wonderful Christmas! I have so enjoyed 'chatting' with you over the past year!
Perfect recipe for the holidays! Merry Christmas to you! xoxo