This recipe for Smoked Salmon Ball, by Carol Bryant, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (16 oz.) can red salmon 1 (8 oz.) pkg. cream cheese, softened 1 T. lemon juice 1 T. grated onion 1 T. horseradish 1/4 tsp. salt 1 T. liquid smoke 1/2 c. pecans, chopped (reserving 1/4 c.) 3 T. snipped parsley
Mix all ingredients except 1/4 c. pecans and parsley. Chill. When ready to serve, roll ball in pecans and parsley.
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