Up your cheese ball game with this Smoked Salmon Cream Cheese Ball! This unique cheese ball will be the star of your party.
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 by 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!
How to make Smoked Salmon Cream Cheese Ball:
You will need these ingredients:
- Smoked Salmon
- Cream Cheese
- Green Onions
- Lemon juice
- Chopped Pecans
Directions:
- Check the salmon for bones. Remove the skin and discard, then use two forks to shred it and see if there are any bones.
- Add the salmon, cream cheese, green onions, lemon juice and pepper to a large bowl and blend together using a mixer.
- 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 a sourdough baguette.
What to serve with:
Serve the smoked salmon cream cheese ball with one or more of the following:
- Crackers such as Raincoast Crisps or Triscuits
- Veggies such as sugar snap peas, carrots or mini peppers
- Sliced sourdough bread
This is my first appetizer recipe here on The Vintage Recipe Tin. I’m sure there will be more!
Smoked Salmon Cream Cheese Ball
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
- ¼ tsp. black pepper
- 1 cup chopped pecans
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.
Debra says
What pepper? It is in the instructions but not in the ingredient list. And no measurement for what kind of pepper
Sarah Olson says
1/4 tsp. I fixed it. Thank you!