Salmon Ball Hors D'Oeuvres
|Salmon||7 3⁄4 Ounce (canned, drained)|
|Cream cheese||4 Ounce|
|Lemon juice||1⁄2 Teaspoon|
|White horseradish||1 Teaspoon (corn free)|
|Onion powder||1 Teaspoon|
|Sunflower seeds||1⁄2 Cup (8 tbs)|
|Fresh parsley||1 1⁄2 Teaspoon, chopped|
Combine salmon, cream cheese, lemon juice, horseradish, paprika, and onion powder in blender or food processor with steel blade.
Blend until smooth and creamy.
Chill several hours, until firm enough to handle.
With two spoons, make ten to twelve small balls.
Whirl sunflower seeds in blender.
Combine ground seeds with parsley.
Roll balls in seeds.
Place on waxed paper.
Cover and chill as long as overnight.
Serve with squares of toasted rye or whole wheat bread, if allowed, or Brown Rice Crackers.
Or, make one large ball and serve with raw vegetables.
If horseradish has unidentified vegetable oil, omit for corn-free; substitute 1/2 tsp chervil or tarragon, and 1/4 tsp each sweet basil and oregano.