Salmon Ball (Alcott)

Sounds kinda gross, but it's actually very good. Really, it's just salmon and cream cheese with a few flavorings blended in. Fairly simple to prepare. The recipe doesn't give an amount, but I used probably a half-cup of chopped pecans for the outer layer.

I served the salmon ball along with other finger foods at a small gathering of friends, and it was a huge hit. A couple of friends loved it so much they took some home with them to have for lunch the next day. Here's what was left of it:

That said, I think this would be even more delicious with fresh cooked salmon instead of canned. I plan to give it another go soon. I'll buy a little more than a pound and bake it in the oven. It will also be easier to remove skin and bones from fresh salmon. That was actually a huge pain with the canned salmon, now that I think about it. The canned salmon included both skin and bones, and it was pretty tedious picking it all out. Worst of all, I couldn't get the salmon stench off my skin. My fingers still reeked of fish the next day, after a shower and everything. So yeah, I'll make this again, for sure, but with fresh salmon instead of canned.

Give it a try!
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Salmon Ball

1 lb. can red salmon - flake and take out bone
8-oz. pkg. Philadelphia cream cheese
2 tsp horseradish
1/2 cup chopped pecans
1/4 tsp liquid smoke
1/4 tsp salt
1/2 tsp grated onion
extra pecans to roll ball in

Mix all together and let sit overnight. Roll into ball, then roll in chopped pecans.