Salmon Ball

This salmon ball is a retro party appetizer that still delivers. Canned salmon gets mixed with cream cheese, chopped onion, lemon juice, horseradish, and salt, shaped into a ball, and chilled until firm. The crushed pecan and parsley coating adds crunch and color to every knife-spread onto a cracker.

The horseradish is the ingredient that keeps this from tasting like plain salmon dip. It adds a sharp bite that plays off the richness of the cream cheese and the briny, smoky flavor of the canned salmon. Lemon juice brightens everything and keeps the color fresh.

Four hours of chilling is a must. The cream cheese firms up in the fridge and holds the ball together so it slices and spreads cleanly instead of collapsing on the plate. Shape it on wax paper so you can transfer it easily.

Pro Tips

• Drain the canned salmon thoroughly. Press it in a sieve to remove as much liquid as possible. Wet salmon makes a loose, sloppy ball.
• Soften the cream cheese to room temperature before mixing so it blends smoothly with the salmon.
• Crush the pecans coarsely, not to a powder. You want visible nut pieces for texture on the outside.
• Make this a day ahead. The flavors meld overnight and the ball firms up even better.

Variations

• Smoked salmon: Use flaked smoked salmon instead of canned for a more refined, smokier flavor.
• Everything bagel coating: Roll in everything bagel seasoning instead of pecans and parsley for a trendy twist.