Salmon Ball with Cream Cheese
This recipe is a great way to use leftover grilled or poached salmon. It's super for entertaining or enjoying on those hot nights when you just want a cold plate. Try spreading on a toasted bagel or as salmon sandwich filler.
- 1 x 280 gram package of light cream cheese
- 1 can or up to 200 grams of cooked cold salmon
- 30 ml of horseradish
- 15 ml of lemon juice
- chopped chives from the garden or green onions to taste
- dash of Worcestershire sauce
Combine until smooth with a fork or hand blender. Refrigerate to let flavours meld. The colour and texture of this dish suits itself perfectly to white porcelain such as Emile Henry "Invitation". Roll into a ball or serve on your favourite dish with low fat Vegetable Thins, bread sticks or your favourite dipper.
Dip Chillers from Gourmet du Village
Stop by the store and pick up a dip chiller - a few ice cubes and your dip or cheese balls stay chilled for hours. Fill the bottom portion of this 2 piece ceramic chiller with ice then fill the top with dip, keeps your dip fresh and chilled! Dishwasher safe, comes packaged in its own attractive gift box. We have triple dip chillers too!