A delicious smoked salmon cheese ball to be spread on crackers.
|Onion Juice, *see Note
Allow the Cream Cheese to soften at room temperature. Remove the skin and shred the Smoked Salmon. Thinly slice the Green Onions.
Thoroughly mix the cream cheese, smoked salmon, green onions, and Onion Juice with your hands in a large bowl. Shape into a ball, cover and refrigerate, at least 3 hours, but overnight is best.
Just before serving, finely snip the Parsley. Roll the salmon ball in the parsley and center it on a serving plate. Arrange crackers around the ball and serve with small appetizer serving knives.
*The original recipe called for two teaspoons of Onion Juice and when I first got this recipe in Colorado, I swore I bought bottled Onion Juice in the grocery store. When I couldn't find it anymore, I changed the recipe to say extract the juice from 1/2 an Onion. Since moving back to St. Louis, I now find Howard's Onion Juice, howardfoods.com, on my store shelves and have been using that so I changed the recipe back.
Lately I've been skipping the parsley as it doesn't easily stick to the ball and hence adds little in taste or presentation. I've served this as a brunch appetizer using bagel chips as a variation on the Jewish cream cheese and lox on a bagel.
Source: Karl Jung, an AT&T Field Support colleague.
Nutrition Facts per Serving:
4g Fat (66.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
Copyright 2006-2024 by Keith Langeneckert. All rights reserved.