Candied Wild BC Sockeye Salmon Cheese Balls
Are you looking to up your entertaining game? Look no further than these fantastic little Candied Wild BC Sockeye Salmon Cheese Balls! Make these ahead of time and let them chill in the fridge to let the flavours come together more, or serve them immediately. These little gems will be the star of your get-together! This recipe makes roughly 20 Salmon Cheese Balls at about 1 tbsp a piece, or feel free to make one large ball!
Recipe supplied by Cory Walby. Saturday Night Test Kitchen
Ingredients:
120g Candied Wild BC Sockeye Salmon – Fine Chopped
300g Goat Cheese
1 tsp Fresh Grated Ginger
1 tsp Cinnamon
1 Green Onion – Fine Chopped
1 tsp Honey
½ cup Chopped Hazelnuts
½ cup Chopped Cranberries
3 tbsp Chopped Parsley
Directions
Into a bowl, add your goat cheese and break it up with a fork. Add your chopped Wild BC Candied Salmon, ginger, cinnamon, green onion, and honey. Mix very well to incorporate it all.
Once this is mixed, use a tablespoon to pull out a scoop of the mixture and form into a ball. Set aside and continue with the rest until all the balls are formed.
Mix your chopped hazelnuts, cranberries and parsley on a separate plate. Roll and press each ball into the mixture so it is coated well. Set onto a clean plate and continue till all the balls are coated in the nut/ cranberry mix. Place into the fridge to set for 30 min and cover with plastic wrap.
Serve with crackers, extra Candied Wild BC Salmon.
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
