Salmon Ball Spread Recipes

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SALMON BALL (SPREAD)

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).

SALMON DIP

Steps:

• Blend together cream cheese, sour cream, mayonnaise, lemon juice and lemon peel. Stir in remaining ingredients and season to taste with salt and pepper. Chill before serving.
• Serve with your favorite dippers - crackers, tortilla chips or vegetables.
• Makes about 2 cups of dip.

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

FROSTY SMOKED SALMON SPREAD

Steps:

• Mix 8-ounce package cream cheese, the salmon and onions thoroughly. Shape mixture into a ball. Frost with whipped cream cheese. Sprinkle with nuts.
• Cover and refrigerate at least 2 hours until chilled. Serve with crackers. Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks.

SALMON BALL

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

SALMON, DILL AND CREAM CHEESE SPREAD

Steps:

• Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

SESAME SALMON SPREAD

Steps:

• In a small bowl, beat cream cheese and lemon juice until fluffy. Add the salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill, salt and pepper; beat until combined. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.

SALMON BALL SPREAD

Steps:

• Mix all the ingredients except the pecans and parsley, thoroughly and make into a ball.
• Mix the pecans and parsley.
• Roll the cheese ball in the pecans, parsley mixture.
• Wrap in plastic wrap and refrigerate for at least 2 hours. Serve with crackers.

SALMON CHEESE BALL

Steps:

• In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
• On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.