David's Salmon-Cheese Ball
March 09, 2019
"This is my friend's recipe that he gave me and want to share it here. This is well balanced as no one flavour is predominant and it is so delicious. NB: cook time is refrigerator time and servings is a guesstimate."
- Serving Size: 1 (71.2 g)
- Calories 192.9
- Total Fat - 17.4 g
- Saturated Fat - 7.9 g
- Cholesterol - 47.7 mg
- Sodium - 335.4 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.5 g
- Sugars - 1.5 g
- Protein - 7.5 g
- Calcium - 50.1 mg
- Iron - 0.6 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Break up salmon into 1 inch pieces and place into a food processor; pulse until is evenly broken up and spreadable.
Add all remaining ingredients except nuts and parsley; and whiz up until well combined.
Line a bowl with plastic wrap that will just fit the cheese ball with enough plastic wrap extending over two edges for handles (easy pick up).
Press the mixture firmly into bowl, then cover with plastic wrap and refrigerate for at least 2 hours.
Finely chop pecans and parsley and mix.
Sprinkle enough of the nut/parsley mix onto a serving plate.
Remove the top plastic wrap and lift the cheese ball out with the plastic "handles" and flip over flat side down on to the nut mixture.
Remove the rest of the plastic from cheese ball.
Using your hands to sprinkle, lightly press the remaining nut/parsley mix over the entire cheese ball patting it down to make sure it sticks.
Cover with clean plastic wrap and refrigerate.
Tips & Variations
No special items needed.