BROWSE THE COLGIN COOKBOOK

SMOKED SALMON CHEESE BALL

Ingredients:
1 can Red Salmon or 4 ounces of the real smoked salmon
1 (8oz) container softened Philly cream cheese
¼ cup grated onion
1 cup grated cheddar cheese (mild, med or… your taste)
2 tablespoon chopped pimento
1 teaspoon horseradish
¼ teaspoon salt
1/4 teaspoon COLGIN NATURAL LIQUID SMOKE
chopped nuts (almonds, walnuts, pistachios, etc)

Instructions:
Mix together all ingredients very well except for the nuts. Cool for 2 hours in refridgerator. Just before serving, shape into a ball and roll the ball over the chopped nuts. Serve on lettuce covered platter garnished with lemon slices, parsley. Serve with anything bite sized – crisps, crackers, melba toast etc. After about 2 hour some liquid will settle out, but the lettuce hides it pretty well. The ball will retain its shape. Leftovers will keep for about 2 days. After 2 days, the onions takeover and it becomes a rank onion cheese. Usually there isn’t much left, but the kids can make sandwiches out of the remains.