Smoked White Fish Cheese Ball (dairy and fish)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 12 oz. smoked white fish 1 (8 oz.) package cream cheese 1 tablespoon lemon juice 2 teaspoons grated onion 1 teaspoon horseradish 1/4 teaspoon salt 1/4 teaspoon liquid smoke 1/2 cup chopped pecans 3 Tablespoons snipped parsley

Instructions

In a bowl of an electric mixer combine the white fish, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. When combined cover and refrigerate for at least 2 hours. In a bowl combine the pecans and parsley. Shape the mixture into a ball and then press the outside with pecans and parsley. Serve with crackers. Serves 10 to 12.

Serving Size

Serves 10 to 12.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .