For years I have used canned salmon for various recipes until I figured out a better way...fresh salmon! Try fresh salmon in all ways such as this wonderful cheese ball. You will never go back to canned again (except for emergencies, maybe). Fresh salmon and fresh parsley take this simple festive appetizer over the top!
Lightly salt the fresh salmon on the flesh side. Heat olive oil in a saute pan at medium heat and cook salmon until flaky and done or about 3 minutes on each side. Drain on paper towel, remove the skin, and set aside to cool.
In a medium bowl mix thoroughly the cream cheese, onion, horseradish, salt, lemon juice, and dill weed.
Flake the cooled salmon and incorporate into the cream cheese mixture. Test for seasoning.
Lay a piece of plastic wrap down, put the chopped parsley on it and spoon the mixture on top. Form into a ball and put in refrigerator to firm and chill for about one hour. This salmon ball will not be as firm as a regular cheese ball, but no worry as it very smooth and spreadable with crackers or raw veggies.