Salmon, in any amount, can add a note of elegance to a party. Large platters of grilled salmon is a very nice party indeed. But even a small amount of salmon can be stretched to feed many in the forms of dips, appetizers, or topping for toast points.
Of course, if you have a chance to fish for salmon, the rest of us are deeply envious. Bon chance!
*Salmon Ball*
Canned salmon may be found economically any time of year
1 (1 lb.) can red salmon
1 (8 oz.) pkg. cream cheese
2 tbsp. fresh lemon juice
3 tsp. grated onion
2 tsp. horseradish
1/2 tsp. salt
Dash Worcestershire
2 dashes cayenne
1/4 tsp. liquid smoke
1/2 c. chopped pecans
3 tbsp. chopped fresh parsley
Drain salmon, remove skin and bones and flake with a fork. Combine cream cheese (softened), lemon juice, onion, horseradish, salt, Worcestershire, cayenne pepper and liquid smoke. When well combined, stir in salmon. Check seasoning; it might require more salt. Form into a ball. Combine parsley and pecans on sheet of waxed paper; roll salmon ball in mixture until coated. Wrap in waxed paper and chill thoroughly. Serve with assorted crackers.
*Salmon Pate*
Delicious and elegant
1 (7 oz.) salmon - red
1/4 c. crumbled blue cheese
2 tbsp. chopped parsley
1/4 tsp. pepper
Dash garlic powder
1 pkg. (8 oz.) cream cheese
1 tbsp. grated onion
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. anchovy paste
Drain can of salmon - blend cheese with salmon and seasonings until smooth - mold in small bowl lined with plastic wrap - chill several hours. Unmold to serve with crackers or thin sliced rye bread. Makes 2 cups pate.
*Creamed Salmon*
Top this with a handful of your favorite fresh herbs. Dill does very well.
2 c. salmon (flaked)
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
Heat milk, add thickening, butter and salt to taste. Then mix in baking dish with salmon and cover with bread crumbs. Bake until brown.
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