15ouncessmoked salmon(flaked (fresh cooked or canned - deboned and skin removed, if using regular canned salmon, add 1 tsp liquid smoke))
2tbspred onion(diced)
1/2tspgarlic powder
1/2tspblack pepper
1tspWorcestershire sauce
2tspprepared horseradish
1tbsplemon juice
1tspdill(diced)
For the Salmon Cheese Ball Coating
2tspdill(diced)
1tbspgreen onion(diced)
1/2cupchopped pecans
Instructions
Using a food processor, standing mixer or in a large mixing bowl, combine together cream cheese, flaked smoked salmon, red onion, garlic powder, black pepper, Worcestershire sauce, horseradish, lemon juice and chopped dill.
Use a spatula to scoop the cheese ball ingredients onto a sheet of plastic wrap or wax paper. Spritz clean hands with nonstick baking spray and mold the cheese mixture into a ball shape.
Fold up the plastic wrap around the ball and further mold into a ball.
Refrigerate until ready to serve. This will help firm up the cheese ball.
In a small bowl, stir together the coating (pecans, green onion, dill). Pour it out into a shallow plate.
Unwrap the cheese ball and carefully roll the entire outside of the cheese ball in the toppings. Gently press the toppings in to the sides, if needed.
Serve with crackers, veggie slices, crostini or toast points and enjoy!