Salmon Cheese Ball with Horseradish

Cheese balls aren't complicated to make and they always impress as an appetizer at a party. Served with crackers, toast points and cut vegetables, they're hearty enough to fill people up while still being a lighter option. This particular cheese ball variety incorporates salmon, which makes it a particularly elegant hors d'oeuvre. The horseradish gives it a little extra kick, though you can add more spice with hot sauce or red cayenne pepper instead.

8 oz cream cheese, softened
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. onion, finely chopped or grated
1 Tbsp. prepared horseradish
2 tsp. fresh dill
¼ tsp. garlic powder
sea salt
black pepper, freshly ground
3 (5 oz) cans pink salmon, packed in water, skinless, boneless, well-drained
½ cup pecan halves, or walnut halves, coarsely chopped
3-4 Tbsp. fresh parsley, finely chopped

Combine the cream cheese, lemon juice, onion, horseradish, dill, garlic powder and sea salt black pepper, freshly ground in a large bowl. With a handheld electric mixer, blend on medium speed, scraping down the sides of the bowl occasionally, until the mixture is well-combined. Alternatively, use a stand mixer fitted with the paddle attachment.

Flake the salmon. Add it to the cream cheese mixture and beat on low speed until incorporated. Be careful not to overmix.

Cover and chill until the mixture is firm enough to handle, about 3 hours. If you need it to be done faster, put the mixture in the freezer for 30 minutes.

Combine the walnuts and parsley on a large plate. Wash and dry your hands, leaving them a little damp. Use your hands to shape the mixture into a ball.

Roll the ball in the nut-parsley mixture to coat thoroughly. Cover and refrigerate for at least 1 hour before serving.

Makes 8 servings.

Cook’s Notes:

• Instead of canned fish, finely chop about a pound of cooked fresh salmon. Make sure that all the skin and bones have been removed from the fish.
• Experiment with herbs and spices to see what you like best. Options include Old Bay or lemon pepper.
• If there's a concern about nut allergies, roll the ball in finely chopped herbs instead of chopped nuts.
• Prep for your party in advance by making this cheese ball a few weeks ahead of time and freezing it until the event. Wrap it tightly in freezer-quality plastic wrap. Don't place anything on top of the cheese ball or it will squish it and cause the cheese ball to lose its shape. Remove the cheese ball from the freezer at least 24 hours in advance and let it thaw in the fridge.
• Serve with a variety of crackers, toast points and cut vegetables.

Variations:

• Instead of canned fish, substitute 4-6 oz of smoked salmon. Also try substituting 1 pound of cooked fresh salmon (make sure all the skin and bones have been removed).
• Swap about 1 lb of chopped, smoked whitefish for the salmon.
• Experiment with herbs and spices to see what you like best. Options include Old Bay or lemon pepper.
• If there's a concern about nut allergies, roll the ball in finely chopped herbs instead of chopped nuts.