Salmon Surprise Balls Food

SALMON CASSEROLE SURPRISE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
• Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
• Bake in the preheated oven until casserole is bubbling, about 30 minutes.

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

SALMON BALL (SPREAD)

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).

SALMON BALLS

Steps:

• Drain salmon well if canned variety.
• Warm cream cheese to room
• temperature and combine with all ingredients.
• Mix very well.
• Chill.
• Roll into balls, roll each ball in a mix of the nuts and parsley. Chill well before serving.

SALMON SURPRISE BALLS

Steps:

• Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve. You can use your favorite dipping sauces.
• In a food processor place all salmon ball ingredients except, cheese and panko crumbs. Pulse 3-4 times till chunky smooth.
• Divide the salmon mixture into 12. Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball. Repeat with all 12. Roll in panko crumbs.
• Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.
• Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain. Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.
• Fry the remaining 6 and drain on paper towel.
• Serve with dipping sauce and enjoy the gooey center.
• Don`t overcook!

SALMON BALL

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

SALMON SURPRISE

Steps:

• Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy. and rinse with cold water, drain and allow to cool.
• Simmer the Salmon fillets, allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces.
• heat up the butter in a medium sized saucepan and saute the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick.
• Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool.
• Pre heat oven to 400-420.
• Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, h alf of the beaten egg and the juice, season with the pepper and salt.
• Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of te pastry with water and wrap the ends over then the sides.
• Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.
• Bake for about 35-45 minutes in a hot oven.