Smoked Salmon Cream Cheese Ball

Name: Smoked Salmon Cream Cheese Ball
Prep time: 20 min
Total time: 20 min
Ingredients: 4 oz. smoked salmon ((I use alderwood smoked, find it near the cold seafood at the store, do not buy lox or canned salmon).); 16 oz. cream cheese; 1 bunch green onions (sliced); 1 Tbsp. lemon juice; 1/4 tsp. black pepper; 1 cup chopped pecans

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This Smoked Salmon Cream Cheese Ball is the perfect dish to serve at your next party. Cream cheese and smoked salmon are a match made in heaven! It’s easy to make, and it will be gone in minutes! It will become one of your most requested dishes.

Smoked Salmon Cream Cheese Ball with veggies on side

Why this recipe works

This Smoked Salmon Cream Cheese Ball is delicious. It’s creamy, salty and sweet all in one delicious bite. It’s easy to make. And it looks elegant on your table!

The best thing about this cheeseball is you can make it ahead of time and store it in the fridge until you are ready to serve. Just put it on a platter and surround it with Ritz crackers or your favorite cracker, and it’s good to go!

How to make Smoked Salmon Cream Cheese Ball

Ingredients

bowl with cream cheese, green onion and smoked salmon

Smoked Salmon– This is found in the seafood section, be sure to find smoked salmon, not lox. Lox is too wet and has a raw texture, not what we want in this recipe. Also, DO NOT used canned salmon in this recipe.
Cream Cheese- Use room temperature cream cheese
Seasonings– Green Onion, Lemon juice, Chopped Pecans, Pepper

Step By Step Directions

Step 1: First, make sure the salmon doesn’t have any bones. Remove the skin and then shred the salmon using forks.

Step 2: Mix the salmon, cream cheese, onion, lemon juice, and pepper together in a bowl, using a mixer.

Step 3: Form the mixture into a ball. Spread the pecans out onto a plate and roll the salmon cheese ball into the nuts. Use your hands to spread the buts onto the ball if needed.

Step 4: Arrange the cheeseball on a serving platter with whatever you are using as dippers.

salmon cream cheese ball covered in pecans with veggies and crackers around it.

What to serve with this

Crackers such as Raincoast Crisps or Triscuits
Veggies such as sugar snap peas, carrots or mini peppers
Sliced sourdough bread
Spread on bagel chips

Recipe FAQs

How do I form the salmon cheese ball?

As you mix the cream cheese together with the salmon and the seasoning, use a spoon or your hands and press the mixture together. This will form the ball and then you will take the mixture and roll it in the nuts.

Can I use something other than pecans?

Absolutely! Walnuts, almonds or any other nuts are great alternatives to pecans. If you don’t like onions use garlic, fresh dill or fresh chives instead. The recipe is really flexible so feel free to add your own twist to it.

What can be used as dippers?

The cheeseball should be placed on a plate with the dippers you are using. This makes for a pretty display as well as makes it easy for people to know what they can use for the dip. I love wheat thins, Raincoast crisp crackers, but often serve this cheeseball with a cut-up sourdough baguette. You can also use vegetables as dippers with the cheeseball for a lower fat, less carb option.

How long does a smoked salmon cheese ball last?

This cheeseball is best if eaten within 3-5 days of making it. After it has been stored in the refrigerator, it is best to bring it to room temperature before serving.

Can this be made ahead?

You can make the smoked salmon cream cheese ball ahead. I recommend making it the day before you are going to serve it but not much more. Keep it stored in the refrigerator until you are going to serve, but bring it out to let it come to room temperature before serving. Keep it covered while in the refrigerator so that the outside cheese does not get hard.

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