Salmon Ball
Yield
1 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
drained |
*
|
| 1 | package |
cream cheese
|
|
| 1 | tablespoon |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
drained |
*
|
| 1 | package |
cream cheese
|
|
| 15 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
horseradish
|
|
Directions
Mix together and form into ball on wax paper.
Chill in refrigerator for 4 hours.
Crush ½ cup of pecans and 3 tablespoons of parsley flakes.
Roll ball in mixture.
