Something Edible on Video: A Salmon Party Ball for Retro Entertaining. - Something Edible
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Something Edible on Video: A Salmon Party Ball for Retro Entertaining.

Something Edible on Video: A Salmon Party Ball for Retro Entertaining.


I've found some really neat ideas in the bevy of community cookbooks held up in cabinets, but lets be honest here; a lot of that mid to late-century fare is an uninspired mess of processed food. However the recipe I found for a "salmon party ball" in an employee cookbook from a now-defunct medical supply factory really had some potential. This is essentially one of those meat and cheese balls covered in nuts of which a schmear of will really upgrade a cracker (and pairs great with a strong ale like IPA). If you really want this appetizer to go over, don't skimp on the quality of the salmon. I've been spoiled since I was a kid as wild caught home-canned red or "Sockeye" salmon has always been available. However for this video, my pantry was bare, and all I could procure at the supermarket was canned pink salmon. It's nothing a healthy squirt of Sriracha couldn't fix, but if you have the means, then I highly recommend the Sockeye upgrade.

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

  • 16 oz canned salmon
  • 1/4 cup green onion diced (that's about 3 of 'em)
  • 2 tsps prepared horseradish
  • 1/2 tsp liquid smoke
  • 2 tsps Kosher salt
  • 2 Tbsps lemon juice (juice from one small lemon)
  • 8 oz cream cheese (one package)
  • 1/2 cup pecans choppped
  • Sriracha optional; for garnish.

  • Drain and flake salmon. Stir in onion, horseradish, liquid smoke, salt and lemon. Stir in cream cheese until integrated. Shape into a ball or log and wrap in parchment or plastic wrap to refrigerate for a couple of hours (to firm everything up). Roll in pecans and drizzle with Sriracha before serving with crackers and/or fresh veggies.


    Curious about what working-class Joes were eating in 1981? then be sure to check out my original post and download the entire cookbook from which I horked this recipe!

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