Smoky Salmon
Submitted by cathik
Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
This salmon cheese ball gets its smoky flavor from a clever shortcut: a few drops of liquid smoke mixed into the cream cheese and canned salmon base. It tastes like you used actual smoked salmon, but you didn’t. Just a pantry-friendly can and a little kitchen sleight of hand.
The horseradish adds a sharp, nasal bite that cuts through the richness of the cream cheese. Combined with lemon juice and grated onion, the flavor profile is bright and punchy rather than heavy.
Roll the ball (or shape it into a log) in chopped pecans and snipped parsley right before serving. The nuts add crunch and the parsley keeps it looking fresh. You can even shape it into a fish form and decorate with olive-slice eyes for a conversation piece at the appetizer table.
Chef Tips
- Soften the cream cheese fully before mixing. Hard cream cheese won’t blend smoothly with the salmon.
- Drain the canned salmon well and pick through for any bones or skin.
- Use liquid smoke sparingly. A quarter teaspoon is plenty. Too much and it tastes artificial.
- Chill for at least three hours so the ball firms up enough to hold its shape when sliced or scooped.
Variations
- Use smoked almonds instead of pecans for double smokiness in the coating.
- Add a teaspoon of capers for briny pops throughout.
- Mix in fresh dill instead of parsley for a more traditional salmon pairing.
Ingredients
Directions
Drain and flake salmon.
Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and pepper with cream cheese.
Blend together well.
Shape into a ball or log on wax paper.
Wrap and chill for several hours.
Combine nuts and parsley on wax paper.
Roll salmon mold on this.
Chill.
If desired, just before serving shape into fish shape and garnish with additional toppings.
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