This parsley encrusted salmon ball is full of wonderful flavor and texture. It is excellent on crackers, rye bread, or crudit?s.

Ingredients

8 ounces - cream cheese, softened
1 tablespoon - fresh lemon juice
1 teaspoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons minced - green pepper
1 - minced scallion
1/3 cup - grated peeled cucumber, drained
1 15 ounce - can salmon, skin and bones removed
1/2 cup - finely chopped fresh parsley

Instructions

Beat the cheese in a medium bowl until smooth and creamy. Add the lemon juice, horseradish, salt, and pepper and mix until smooth and well incorporated. Mix in the green pepper, scallion, and cucumber until well blended. Fold in the salmon until evenly combined. Chill for six hours or overnight. Before serving, roll into a ball, then roll into the parsley until completely covered. Place on a serving dish and serve chilled or at room temperature.

Preparation Time

Preparation Time : 10 minutes
Cooking Time : None
Chilling Time : 6 hours
Total Time : 6 hours, 10 minutes

Number of Servings

Serves 8

Tips

The cheese ball can be made ahead to the point before you roll it in the parsley up to 48 hours ahead of time.