About this recipe:Tinned salmon is blended with cream cheese, lemon juice, spring onions and seasonings, then rolled in a mixture of fresh parsley and chopped walnuts. Serve alongside crackers, crositini or crusty bread.
Makes: 1 ball
1 (213g) tin salmon, drained and flaked
225g cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped spring onions
2 teaspoons horseradish
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
55g walnuts, chopped
4 tablespoons chopped fresh parsley
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Method Prep:15min › Extra time:3hr chilling › Ready in:3hr15min
In a medium bowl, mix salmon, cream cheese, lemon juice, spring onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in cling film. Chill in the refrigerator 3 hours or until firm.
On a large piece of greaseproof paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.