Wellner Family Salmon Ball Recipes

SALMON BALL

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

SALMON CHEESE BALL

Steps:

• In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
• On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

SALMON WELLINGTON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

WELLNER FAMILY SALMON BALL

Steps:

• Combine salmon, cream cheese, lemon juice, onion, horseradish, liquid smoke, salt, and Worcestershire in a large bowl; beat with an electric mixer until fully incorporated.
• Wrap cheese mixture in plastic wrap and form into a ball. Place in the refrigerator for 8 hours to overnight. Roll in chopped walnuts before serving.

EASY SALMON BALL

Steps:

• Cream all of the ingredients together except for the salmon and parsley.
• Fold into the salmon until well mixed.
• Chill overnight.
• Form into a firm ball and roll in the parsley mixture.
• Chill until ready to serve.
• Can be made up to 24 hours in advance.

SALMON BALL

Steps:

• After deboning and draining the salmon, mix together the first 6 ingredients.
• Form into a ball.
• Roll into the corflake crumbs.
• Chill, over night is best.
• Serve with crackers.

SALMON BALL

Steps:

• In medium bowl, flake salmon, removing bones and skin.
• Add remaining ingredients except parsley; mix well.
• Refrigerate about 4 hours or until firm enough to shape into ball.
• Shape into ball; roll in parsley.
• Chill at least 1 hour before serving.
• Serve with assorted crackers or small slices of rye bread.
• Makes 5 inch ball.

SMOKED SALMON BALL

Steps:

• Mix all ingredients except nuts or parsley in a small bowl lined with plastic wrap, chill mixture until firm.
• Shape into a ball.
• Remove plastic wrap.
• Roll in nuts or parsley.
• Serve with chips or crackers.