Smoked Salmon Cream Cheese Ball

Up your cheese ball game with this Smoked Salmon Cream Cheese Ball!

I had no idea Smoked Salmon Cream Cheese Ball was a thing until I saw it in a cookbook a relative gave me called “Staff Stuffers”. This cookbook was made by the staff of View Acres School in Milwaukie, Oregon in 1979. I’m wishing I made a cookbook like this back when I worked at the post office. The Junction City Post Office Cookbook would have Rick’s chili, Donna’s caramel corn, Mylrea’s chicken and stuffing, Lottie’s pumpkin roll, and Gina’s cheesecake. We ate so well at the post office, I miss those days, but I do enjoy what I do now.

The salmon dip recipe I found in this book was made my Mary Ann Eldredge. I tried looking her up on Facebook to thank her for the great recipe, but could not find her. Mary’s recipe starts with canned smoked salmon, but I could not find it, so I use refrigerated alderwood smoked salmon. I make a smoked salmon spread every Christmas and this recipe was very similar, though I had never thought to roll it into a ball and coat with pecans though!

This is my first appetizer recipe here on The Vintage Recipe Tin. I’m sure there will be more. Be sure to watch the YouTube video of this recipe found below in the recipe card! It will give you an idea how easy this is to make. You can follow me on YouTube here.

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Smoked Salmon Cream Cheese Ball

Course Appetizer

Cuisine American

Keyword Smoked Salmon Cream Cheese Ball

Prep Time 20 minutes

Servings 15

Calories 163kcal

Ingredients

• 4 oz. smoked salmon, (I use alderwood smoked, find it near the cold seafood at the store)
• 16 oz. cream cheese
• 1 bunch green onions, sliced
• 1 Tbsp. lemon juice
• 1 cup chopped pecans

US Customary - Metric

Instructions

• Start by checking the salmon for bones. I remove the skin and discard, then use two forks to shred it and see if there are any bones. Sometimes I find a few, sometimes I find none.
• Add the salmon, cream cheese, green onions, lemon juice and pepper to a large bowl and blend together using a hand held electric mixer (or blend together using a stand mixer and with the blade attachment).
• Form the salmon cream cheese into a ball. Spread the pecans on to a plate and roll the ball into the nuts, you may need to place the nuts on with your hands.
• Place on a serving platter with desired dippers. I love wheat thins, raincoast crisp crackers, but often serve with a cut up sourdough baguette. 

Video

Notes

Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/15 of the recipe and do not include the dippers.

Nutrition

Calories: 163kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 156mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 8.7% | Vitamin C: 0.9% | Calcium: 3.7% | Iron: 2.1%

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