- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon lemon juice
- 1 tablespoon finely minced onion
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1 dash liquid smoke flavoring
- 2 (7 ounce) pouches skinless, boneless salmon, drained and flaked
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- Thoroughly mix cream cheese, lemon juice, minced onion, horseradish, salt, and liquid smoke in a bowl. Fold salmon through the mixture to distribute evenly; shape into a ball.
- Refrigerate ball until firm, about 30 minutes.
- Spread crackers onto a plate. Roll ball in crackers to coat. Keep chilled until serving.
03/30/2018
recipepes.com
Susan's Smokey Salmon Ball, recipe
PT15M
PT1H
5
455 calories