1 - 10 of 85 for salmon cheese ball

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Mix all ingredients together and roll in ball form. Roll ball in chopped pecans and parsley.

Drain salmon; remove skin ... until slightly firm. Shape mixture into a ball and roll in pecans. Chill several hours or overnight. Yield: 1 cheese ball.

Cheese, room temperature. Salmon, drained, skinned, ... cheese-salmon mixture. Shape into 1 or 2 balls and chill. Roll in finely chopped nuts. Refrigerate.

Steam fresh salmon for about 45 ... remaining ingredients and mix well. Serves 16 to 20 on Hors D'Oeuvres buffet. Serves 8 as first course at dinner party.

Mix, chill, form in ball. Roll in pecans or parsley. Serves 12. Freezes well.

Place all in ... large piece of wax paper. Form ball with firmed salmon mixture and roll in nuts. Can be frozen until used. If freezing, place in foil wrap.

Cream together first 5 ingredients. Form a ball, roll in nuts and parsley. Chill overnight.

Combine all ingredients except pecans. Roll into a ball. Roll ball in chopped pecans. Chill overnight.

Remove any bits of skin and bone from salmon after draining liquid. ... firm then form into 1 or 2 logs or balls and roll in pecans. This freezes very well.

Combine all ingredients ... hours to allow flavors to blend. Must be kept refrigerated. You can use plain salmon and substitute 1 teaspoon liquid smoke.

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