For the salmon mixture
- 3 5 oz. cans pink salmon, drained (discard skin and bones if present)
- 1 8 oz. block (full fat) cream cheese, softened to room temperature
- ¼ cup coarsely grated yellow onion
- 1–2 Tablespoons prepared horseradish
- 2 teaspoons fresh lemon juice
- ¼ teaspoon fine grain salt
For the parsley-pecan mixture
- ¾ cup finely minced fresh, Italian flat-leaf parsley
- ¾ cup unsalted, finely chopped pecans
- Flake the salmon into a mixing 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. Transfer the cream cheese into the bowl with the salmon and add in the grated onion, horseradish, lemon juice, and salt. Use a rubber spatula to mix the ingredients together until they are evenly incorporated. Taste and adjust for seasoning. Cover the bowl tightly with plastic wrap (or transfer to an airtight container) and refrigerate for up to 2 days.
To form the salmon ball
- Place the minced parsley and pecans in a shallow dish (such as a pie plate) and mix thoroughly with a fork to evenly distribute the ingredients.
- Using a rubber spatula, transfer the salmon mixture into the parsley-pecan mixture and use your hands to form it into a ball while turning it to coat it with the parsley-pecan mixture until the entire salmon ball is coated. Transfer the salmon ball to a platter and serve with unsalted, unseasoned crackers (I like to use water crackers).