Another heirloom from my aunt’s recipe box. As mentioned in past posts, years ago, my dad’s sister Adrienne gave my sisters and me the most thoughtful gift- recipe boxes filled with family recipes. On the back of this particular recipe card is a neat story. My aunt Adee and her mother/my grandmother, Toppa as she was known, were in Dr. Wentzell’s waiting room when Toppa came across this recipe from an (unknown) magazine and copied it down on to a South Florida Museum ticket stub. For those familiar with the Bradenton area, this is a long-since-shuttered museum, located where the Pier restaurant currently resides. I have memories of my grandmother making this dip around the holidays, and thought it would be perfect for an Easter brunch. In the 1950s smoked salmon was not as readily available as it is now… hence the addition of liquid smoke in my grandmother’s original recipe. Swapping the liquid smoke/canned salmon for a hard smoked salmon (see note if you prefer to use liquid smoke), and the addition of lemon juice, are the only alterations I have made. I love the throwback of forming the spread into a ball and rolling it in the pecans and parsley, and have kept this step in the recipe, however, if you prefer to serve as a spread, just skip the last step and sprinkle with the parsley and pecans instead.
6ounceshard smoked salmonsee Tips & Tricks below
1tablespoonfresh lemon juice
1-2teaspoonjarred or freshly grated horseradishdepending on how spicy you like it
Crackers and cut vegetables for serving
Combine all the ingredients except the parsley and nuts in a bowl and mix well. You could use hand held beaters to make it easier to blend if you like.
Place the nuts and parsley in a bowl. Form the cream cheese mixture into a ball and roll in the nuts and parsley. Chill in the refrigerator until ready to serve.
If you’d like to use canned salmon and liquid smoke, the proportions are ¼ teaspoon smoke to 12 ounces of canned salmon. You will need to increase the cream cheese to 5 ounces, but all other proportions stay the same.
Otherwise look for a hard smoked salmon, either canned or packaged and refrigerated in the seafood department (don’t use Lox or the sliced soft smoked salmon, which won’t work in this recipe).