Sunday, October 12, 2008

Salmon ball

Today we celebrated Thanksgiving with the inlaws, and I was tasked with bringing my famous (or I should say my mother's famous) salmon ball.


1 brick cream cheese (room temp.)
1/2 lb. smoked salmon (or 1 can salmon drained and cleaned)

You can add...
a squeeze of lemon
chopped onions
chopped chives


Combine ingredients with an electric mixture. Refrigerate for 1 h. Form a ball. Serve with crackers.

I made my ball with smoked trout this year and got more compliments than ever!

Happy Thanksgiving, Canadians!



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