Salmon Ball

This salmon ball is creamy with a bit of crunch, and gluten-free.

Continuing on the holiday brunch theme from a couple weeks ago, I wanted another protein dish that could be served in a sandwich or just on crackers. I didn't want to make another salmon salad - too boring. That's when I remembered Shannon, an old friend from the university residence I lived in.

Shannon's favourite thing to bring to a party was a tuna ball. It was basically a can of tuna mixed with a block of cream cheese. It was very rich, but very tasty. I wanted to use that concept as a base for what I wanted to make.

I had a can of boneless, skinless salmon (about the size of a can of tuna), but I wanted to do a little more. Cutting out some of the cream cheese and adding some sweet onion, celery and mustard for flavor seemed like the way to go. For added presentation, I rolled the final product in slivered almonds to give it some crunch. It was a hit - something I'll definitely make again.

Salmon Ball

• 1 can boneless, skinless salmon (drained)
• 1/2 cup cream cheese (at room temperature)
• 1/4 cup minced sweet onion
• 1/4 cup minced celery
• 1 tsp sweet hot mustard
• 1/4 cup slivered almonds

1. Mash the salmon with a fork.
2. Fold in the cream cheese, onion, celery and mustard using a spatula.
3. Spread almonds on a cutting board. Roll the salmon mixture into a ball and then roll it on top of the almonds.
4. Wrap in plastic wrap and let set in fridge until ready to serve.

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