I make this all the time but I have never frozen it? Do you think it would freeze ok - only for a few days.
Salmon Party Mound1 lb. can salmon 8 oz. pkg. cream cheese, softened1 T. lemon juice1 tsp. grated onion1 tsp. prepared horseradish1/4 tsp. liquid smoke (don't omit)You can add a drop or two or Tobasco - if you like!1/2 c. chopped (fairly fine) pecans3 T. snipped/minced fresh parsley (I have also used dill and have also just set it on a dill lined platter.SERVE W/ ASSORTED CRACKERS OR CRISP BREADDrain and flake salmon. Remove skin and bones. Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers.I serve it a lot by lining a fish mold w a little miracle whip or mayonaise (paint sides of mold very lightly) - just enough to get the oil/grease on pan - sprinkle the chopped nuts & parsley and then place salmon mixture in mold, packing well. When I turn it out, I then sprinkle a little parsley on topbeing sure to not leave any nuts in pan. You can serve it on a parsley or dill lined plate/dish. Whichever you prefer. Try the parsley first as sometimes the dill is not for everybody. It is very popular at parties and I like that it can be made ahead. Enjoy!
We make a similar dip with crab. I haven't had much luck freezing it. Upon thawing, it's flavor is fine, but the texture isn't too appealing. It sort of "seizes up" and the water separates. Stirring doesn't help. It's fine for me...I'll eat just about anything I wouldn't serve it to company though.
Hope that helps :)
Debster is right. I never freeze anything made with cream cheese . It loses the creamy consistancy after thawing.
I worked in a bakery one time and someone froze the cream cheese - they nearly got fired. It was a whole case and it was ruined. Never a good idea to freeze cream cheese!
I have a very difficult time deciphering the line between boredom and hunger.
That's what I suspected - thanks - I'll give the rest of it away! I probably should have taken the whole recipe last night as they went through the part I took so fast - but I didn't want to "spoil" her lovely dinner. Guess I could "pig out" on it today!
Right on the Cream Cheese box it say's not to freeze. Sorry.
My curiosity got the best of me - so I froze a small portion of the dip - (remember it was made with Neufchatel cheese) as my packages had no warnings about "NOT freezing". It was fine - didn't "seize" or change in texture. I only wanted to "not waste" the dip (or eat it all myself) and just freeze the remaining until the end of the week when I'm having a garage sale and having a few friends over to help - and want to have snacks on hand. Food is way too expensive (nowadays) to waste and I'm always wary about keeping seafood dips/products on hand too long.
This is one of our favorite dips - even men who THINK they don't like cream cheese - like it. If you do decide to freeze it (for a short time) be sure you use the Neufchatel cheese - works - and tastes - like cream cheese but has less fat.
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