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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