Dominic has been following a keto diet since the beginning of the year. He’s down almost 30 pounds and I’m so proud of his commitment to healthy choices. I need to support him in finding and making more keto-friendly recipes and have intentions to do much better … starting with this salmon cheese ball!
Isn’t it pretty? All covered in walnuts and parsley?
Now, these Simple Mills almond flour crackers are a decent keto cracker choice 15 net carbs for 17 crackers) to accompany it. I actually really love the taste of these and Costco recently had a big box for way cheap! Even better choices (carb-wise) would be Cauliflower Thins, Parmesan Crisps, or Flackers. We can’t personally vouch for those yet, but we plan to give them a try soon. What else would you recommend dipping with? Celery sticks? Pita triangles or tortilla chips if carbs aren’t an issue!
With Easter coming up I wanted to share this yummy recipe in case you’re working on an appetizer spread. Nothing like celebrating the Resurrection with a pretty cheese ball, right?
Ok, on to the recipe … enjoy!
Ingredients
- 8 ounces canned salmon filet, drained and flaked (loc and fresh if you can find it … our farmer’s market has some on occasion)
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 3 tablespoons green onions, minced
- 1 tablespoon creamy horseradish
- Dash of sea salt
- Dash of hot sauce, I used Tapatio
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup walnut bits
- 1/4 cup parsley, minced
Directions
In a mixing bowl combine everything except for walnuts and parsley. Dollop mixture onto a large piece of plastic wrap forming a large ball. Cover in wrap and refrigerate for at least two hours.
On a large plate mix walnut bits and parsley together. Unwrap the chilled salmon ball and roll into the walnut parsley mix until well covered. Keep in the fridge until serving.