Janet Groene’s
Salmon Snowball
It’s party time in the campground. Center this spread on a big platter and surround it with crackers or chips. If the food police are patrolling, use fruit and vegetable slices instead of high-carb snacks. Make a colorful palette of sliced cucumber, yellow squash, zucchini, green and red sweet pepper, carrot and apple.
8-ounce brick of cream cheese
16-ounce can of salmon
2 tablespoons horseradish
1 tablespoon dried parsley flakes
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
About ½ cup finely chopped blanched almonds
Let cream cheese soften to “room” temperature or nuke it for a few seconds. Drain salmon and discard skin and bones. Use a fork to blend all ingredients except nuts. Form into a ball, wrap and chill. Roll in chopped almonds and serve now or chill for later.
See more of Janet Groene’s recipes for canned goods in her Survival Food Handbook.
Salmon Snowball
It’s party time in the campground. Center this spread on a big platter and surround it with crackers or chips. If the food police are patrolling, use fruit and vegetable slices instead of high-carb snacks. Make a colorful palette of sliced cucumber, yellow squash, zucchini, green and red sweet pepper, carrot and apple.
8-ounce brick of cream cheese
16-ounce can of salmon
2 tablespoons horseradish
1 tablespoon dried parsley flakes
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
About ½ cup finely chopped blanched almonds
Let cream cheese soften to “room” temperature or nuke it for a few seconds. Drain salmon and discard skin and bones. Use a fork to blend all ingredients except nuts. Form into a ball, wrap and chill. Roll in chopped almonds and serve now or chill for later.
See more of Janet Groene’s recipes for canned goods in her Survival Food Handbook.
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