| DIRECTIONS |
1. |
Pre-heat oven to 180 deg C. Bake the salmon for 25 min. |
2. |
When the salmon has cooled, flake it with a fork and discard the skin. |
3. |
In a large bowl, mix the salmon and the cream cheese until it forms a smooth paste. Add the onion, horseradish sauce, lemon juice and salt, and mix well. Chill for an hour. |
4. |
Mix the parsley and pistachios and spread on a plate. Remove the salmon mixture from the fridge and shape into balls. Roll the balls in the parsley and pistachio spread to coat evenly. Serve immediately. |
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