pillsbury SALMON BALL

This recipe is from the first book in the Pillsbury Classic Cookbook series, Winter Classics, The Pillsbury Company, 1979.

SALMON BALL

A delicious way to serve salmon.

16-oz can (2 cups) salmon, drained
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
8-oz. pkg. cream cheese
Minced parsley

In medium bowl, flake salmon removing bones and skin.  Add remaining ingredients except parsley; mix well.  Refrigerate about 4 hours or until firm enough to shape into ball.  Shape into ball; roll in parsley.  Chill at least 1 hour before serving.  Serve with assorted crackers or small slices or rye bread.

5-inch ball.

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