SALMON COCKTAIL BALLS RECIPE

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INGREDIENTS: 1 (8 oz.) pkg. cream cheese, softened 1 (15 1/2 oz.) can salmon, drained and flaked 1/4 C. snipped parsley 1 Tbsp. lemon juice 1/4 tsp. salt 2 Tbsp. Dijon mustard 1/3 C. freshly grated Parmesan cheese 1/4 tsp. pepper 2 C. chopped parsley DIRECTIONS: In medium bowl, beat cream cheese until fluffy. Stir in salmon, 1/4 cup parsley, lemon juice, salt, mustard, Parmesan cheese and pepper. Refrigerate, covered, at least 2 hours. Shape mixture into balls, using 2 level teaspoons for each. Dip bottom half of ball into parsley. Arrange parsley side down on serving platter. Refrigerate, covered. Serve with cocktail picks. Amount: About 5 dozen. Variation: Substitute 3 (6 ounce) packages frozen crabmeat, thawed, well drained and flaked, or 3 (6 1/2 ounce) cans tuna, drained and flaked, for salmon. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes