Salmon Ball

8 ounces cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons minced green pepper
1 minced scallion
1/3 cup grated, peeled cucumber, drained
1 (15 ounce) can salmon, skin and bones removed
1/2 cup finely chopped fresh parsley

Beat the cheese in a medium bowl until smooth and creamy. Add the lemon juice, horseradish, salt and pepper and mix until smooth and well incorporated. Mix in the green pepper, scallion and cucumber until well blended. Fold in the salmon until evenly combined. Chill for six hours or overnight.

Before serving, roll into a ball, then roll into the parsley until completely covered. Place on a serving dish and serve chilled or at room temperature. The cheese ball can be made up to 48 hours ahead of time - before you roll it in the parsley.

Makes 6 servings
Source: Nova Scotia Liquor Corporation