"Salmon Cheese Ball" by Representative Steve Largent
This first recipe is dedicated to Kay Rantz, my wife’s lovely grandmother who passed away in 2019. She inspired Cookin’ with Congress by introducing me to a singular gem one Christmas — the 1989 South Dakota Centennial Cookbook. Chock full of startling recipes from local, state and nationally elected officials, it began what some may term an obsession with politicians and their homespun recipes, which eventually led to Cookin’ with Congress. Thank you, Kay. I love and miss you.
On to the first recipe recreated for Cookin’ with Congress, a pink fish delight from the landlocked state of Oklahoma — Representative Steve Largent’s Salmon Cheese Ball.
Chef Steve Largent
Republican Congressman from Oklahoma
No more dishing out nachos for your Super Bowl party — this spherical dip will electrify your living room on the day of the big game. It’s smoky, strong, and sure to leave a more lasting impression on everyone than the game itself. Plus, you get the special twist of this recipe being invented by a former NFL player.
Yes, Steve Largent wasn’t just a congressman for the great state of Oklahoma, he was also a wide receiver for the Seattle Seahawks and even ended up in the Pro Football Hall of Fame. In short, it’s the perfect recipe from the perfect congressperson/chef for the big game.
Notable:
crossing the NFL players picket line and playing scabs; first Seattle Seahawk in the NFL Hall of Fame
Quotable:
“A child can escape the shadows.”
As always, I followed the recipe word for word from the pass-catching representative, no alterations:
INGREDIENTS
1 one-pound can of salmon
8 oz cream cheese
1 tbsp lemon juice
2 tsp grated onion
1 tsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup chopped pecans
3 tbsp snipped parsley
INSTRUCTIONS
1) Strain and flake salmon.
The recipe calls for canned salmon, which is full of little bones and vertebrae, so be sure to strain well.
2) Combine with next six ingredients, then chill.
When Steve says “combine,” I took that to mean whisk/stir/mix/etc. Some light work with a fork and it formed a good paste. When Steve says “chill,” I took that to mean “refrigerate.” I let it chill for 18 hours to ensure it was properly congealed.
3) Shape into ball then press with pecans and parsley.
Less of a ball and more of a mound, but beautiful nonetheless. Have fun with the garnishes — make a design, be artful. Then you’re done! It has a crunch to it (from the pecans, not the vertebrae) and a real smoke-esque taste on the back end. That flavor sticks with you. Definitely something to serve like a fine foie gras or a meat paste; with crackers or chips, not meant to be eaten with a fork. But hey, if you can’t help yourself, Steve Largent won’t stop you!
Verdict:
The first two bites were tough — the artificial smoke wasn’t sitting with me, but damned if I didn’t end up eating 25% of the whole fish mound. Really grew on me. That said, I am not proud and would not serve to other humans (cats? sure).
