Smoked Salmon Ball

With… a cherry on top… evidently.

If you’re looking for help in picking out canned salmon (or you just want to know more about it), read the post for the similar salmon log hors d’oeuvre from the same box. I offered a brief defense of liquid smoke in the post for Gretchen’s butter beans from Cedar Falls, Iowa.

A similar recipe appeared in the October 10, 1971 edition of the Arizona Republic:

Smoked Salmon Ball

1 large package cream cheese
1 large can Red Sockeye salmon, drained and boned
Liquid smoke, to taste
Dry dill
Lemon juice
1/8 teaspoon seasoned pepper
1/2 teaspoon onion salt
Chopped pecans
Chopped fresh parsley

Bring cream cheese to room temperature. Thoroughly mix with salmon. (Marcie kneads it with her hands.) Gradually add the next three ingredients, tasting to suit. Add onion salt and pepper. Roll into a ball. Cover with plastic wrap and refrigerate several hours. When ready to serve, roll salmon ball in pecans and then in freshly chopped parsley. Serve on sea biscuits or Bremner wafers. Serves 20.

Marcie is Marcie Amory, a wife and mother who learned to cook in boarding school and was serving as the chairperson of a benefit. Touching, but I didn’t care for this part of the story:

With that in mind, Mrs. Amory has donated some of her best appetizer recipes to the Heart Ball effort. Friends who have worked with her on benefits for the Maricopa County Hospital, the Florence Crittendon Home and Phoenix Symphony know her food is like having a heart-to-heart talk with a young Julia Childs. And not a trace of leftovers in any of them, from Mushroom Tartletts, to Hearty Caviar Logs.

Emphasis added. Julia Childuh had been on television for eight years at that point. Not for nothin’, but if my friends compared my cooking to the cooking of Julia Childsssss, I would casually say:

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Smoked Salmon Ball

1 (1 lb.) can salmon
1 (8 oz.) pkg. cream cheese
1 Tbsp. lemon juice
1 tsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke — omit

1/2 cup chopped pecans
3 Tbsp. snipped parsley

Drain and flake salmon, removing all skin and bones. Add next 6 ingredients and mix well. Chill several hours or overnight.

Mix the nuts and parsley and spread on waxed paper. Roll salmon mixture into a ball and roll the ball in the nuts and parsley. Place a cherry on top.

I serve this on a tray with a with a Hickory Farms cheese ball decorating the base of each with parsley sprigs and surrounded by crackers.

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