Recipe by DailyInspiration
Recipe from "A Cooking Affair" cookbook. What makes this different from other salmon cheese balls is the worcestershire sauce and the tiny amount of liquid smoke along with the horseradish. Sounds scrumptious!
Top Review by karen
This was a really fabulous dip. I took it to a party and finished up the leftovers quickly. I did leave out the tabasco and liquid smoke as I didn't have any and don't need them for my other cooking and it seemed a waste to buy them for such tiny amounts. And, I accidentally scrolled too far and realized after it was finished that I never put in the onions. Oops. I think this would be even better with the onion, especially if it was minced really fine or was dried minced in the jar (I buy shallots that way so I always have them handy). Definitely would make this again for a crowd.
- 1⁄4 cup onion, minced
- 1 (16 ounce) can red salmon, drained (remove skin and bones)
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons fresh lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoons dill
- 1⁄4 teaspoon liquid smoke
- 1 dash Tabasco sauce
- 1 teaspoon Worcestershire sauce
- salt & freshly ground black pepper
- 1⁄2 cup fresh parsley leaves
- 1⁄2 cup pecans, chopped
Directions See How It's Made
- Mix all ingredients except parsley and nuts until well blended. Adjust seasonings if desired. Refrigerate overnight. Serve as a spread with rye or pumpernickle slices or shape into a mound, garnished with parsley and/or nuts. It is delicious with raw vegetables. Prep time includes refrigeration time.