I'm sure all of us have fond Christmas memories of a certain dish that your grandmother, aunt or whoever you shared the day with made. My wife's sister passed away earlier this year and she made the BEST salmon ball you have ever tasted. In her honor we recreated the recipe and had to wipe away a few tears while we all enjoyed it. Anyway below is Gina's recipe.
I started with a simple brine of salt, sugar and granulated garlic and brined the fillets for around 3 hours. The salmon came from a recent trip to Pulaski, NY with my son. Set my smoker on 250 and after a light smoke of Pecan it was ready to pull after 2 1/2 hours
Shred the fish making sure there are no bones. In a mixer add 8oz of softened cream cheese and mix until loose. Add 1 pound of the salmon and mix until combined and smooth. Add 2 teaspoons of grated onion, 1 teaspoon of horseradish, 1 tablespoon of lemon juice and a 1/4 teaspoon of salt. Mix together, place in a bowl and let chill for a couple of hours in the refrigerator.
Chop up 1 cup of Pecans and 1 cup of fresh Italian parsley. Shape the mixture into a ball after chilling and roll it over the pecans and parsley. Serve with your favorite crackers
I started with a simple brine of salt, sugar and granulated garlic and brined the fillets for around 3 hours. The salmon came from a recent trip to Pulaski, NY with my son. Set my smoker on 250 and after a light smoke of Pecan it was ready to pull after 2 1/2 hours
Shred the fish making sure there are no bones. In a mixer add 8oz of softened cream cheese and mix until loose. Add 1 pound of the salmon and mix until combined and smooth. Add 2 teaspoons of grated onion, 1 teaspoon of horseradish, 1 tablespoon of lemon juice and a 1/4 teaspoon of salt. Mix together, place in a bowl and let chill for a couple of hours in the refrigerator.
Chop up 1 cup of Pecans and 1 cup of fresh Italian parsley. Shape the mixture into a ball after chilling and roll it over the pecans and parsley. Serve with your favorite crackers
