Salmon Cheese Ball Recipe
Ingredients
| 1 cup pot cheese, forced through a sieve | ||
| 5 ounces skinned and boned drained canned salmon, flaked | ||
| Green onion | 2 Tablespoon, chopped | |
| 1 tablespoon plus 1 teaspoon mayonnaise | ||
| 2 teaspoons each prepared horseradish and Dijon-style mustard | ||
| 8 iceberg, romaine, or loose-leafed lettuce leaves | ||
| Tomato | 1 Medium, thinly sliced | |
| Dill | 2 Tablespoon, chopped | |
Directions
In medium bowl combine cheese, salmon, scallion, lemon juice, mayonnaise, horseradish, and mustard; stir until thoroughly combined.
Place cheese mixture in 2-cup measure, cover, and refrigerate for at least 2 hours.
To serve, line serving plate with lettuce leaves and top with tomato slices, arranged in a circular pattern with slices overlapping; invert measuring cup on tomato slices (mixture will slide out).
If desired, sprinkle dill evenly over surface of cheese ball and gently pat down.
Place cheese mixture in 2-cup measure, cover, and refrigerate for at least 2 hours.
To serve, line serving plate with lettuce leaves and top with tomato slices, arranged in a circular pattern with slices overlapping; invert measuring cup on tomato slices (mixture will slide out).
If desired, sprinkle dill evenly over surface of cheese ball and gently pat down.
Chef
