Salmon Ball - Isabel from Arizona

Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 20

Ingredients:

1 16 oz can Sockeye Salmon (drained)
8 oz Philladelphia cream cheese (softened)
1 tsp Horseradish
1 tbsp finely chopped onion
1 tsp. lemon (fresh squeezzed or RealLemon)
1 loaf party pumpernickel or party rye bread
1 bunch of parsley, finely chopped (Italian or Flat leaf are also good choices)

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Cooking Instructions:

In large glass mixing bowl, place drained Salmon Carefully remove bones/skin from the center of the salmon. Flake salmon with fork. Add horseradish, onion,lemon juice, mix thoroughly. Next blend in cream cheese using hand mixer at low speed.

Chill covered in refrigerator overnight. Remove from refrigerator, form salmon mixture into a ball, and roll in chopped parsley.

Place on festive (clear glass) platter. Refrigerate until ready to serve. Place party Pumpernickel/Rye bread slices and sprigs of parsley around the salmon ball.

Enjoy, Merry Christmas!

Note: Make parsley covering as thick or sparse as you like.

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Memorable Moment:

I always serve it during family holiday gatherings. It's always a big hit in the flavor and presentation departments.