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David's Salmon-Cheese Ball

Created by Luvcookn on March 9, 2019

300 grams smoked salmon (12 oz approx Hot Smoked Salmon, fresh, canned or frozen, thawed)
16 ounces cream cheese (2 - 250g, 8 oz packages cream cheese, room temperature)
1 tablespoon lemon juice
1 tablespoon grated onion (or more to taste)
2 teaspoons horseradish

Step 1: Break up salmon into 1 inch pieces and place into a food processor; pulse until is evenly broken up and spreadable.
Step 2: Add all remaining ingredients except nuts and parsley; and whiz up until well combined.
Step 3: 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).
Step 4: Press the mixture firmly into bowl, then cover with plastic wrap and refrigerate for at least 2 hours.
Step 5: Finely chop pecans and parsley and mix.
Step 6: Sprinkle enough of the nut/parsley mix onto a serving plate.
Step 7: 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.
Step 8: Remove the rest of the plastic from cheese ball.
Step 9: 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.
Step 10: Cover with clean plastic wrap and refrigerate.
Step 11: And enjoy!