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Home » Appetizers » Smoked Salmon Cream Cheese Ball

Smoked Salmon Cream Cheese Ball

January 23, 2019 by Sarah Olson 4 Comments

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Smoked Salmon Cream Cheese Ball
collage of smoked salmon ball with text overlay for pinterest

Up your cheese ball game with this Smoked Salmon Cream Cheese Ball! This unique cheese ball will be the star of your party.

Smoked Salmon Cream Cheese Ball with veggies on side

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.

cook book with title staff stuffers

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.

cookbook dedication page

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!

bowl with cream cheese, green onion and smoked salmon

How to make Smoked Salmon Cream Cheese Ball:

You will need these ingredients:

  • Smoked Salmon
  • Cream Cheese
  • Green Onions
  • Lemon juice
  • Chopped Pecans
salmon cream cheese ball covered in pecans with veggies and crackers around it.

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.
slice taken out of salmon ball

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
wedge of smoked salmon ball on plate

This is my first appetizer recipe here on The Vintage Recipe Tin. I’m sure there will be more!

close up of smoked salmon ball with wedge out of it.
Print Pin
5 from 3 votes

Smoked Salmon Cream Cheese Ball

Smoked Salmon Cream Cheeses ball is a vintage recipe that is still great today. Salmon, cream cheese and more are rolled into a ball and covered in pecans.
Course Appetizer
Cuisine American
Keyword Smoked Salmon Cream Cheese Ball
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 15
Calories 163kcal
Author Sarah Olson

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
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. 

How to Video:

Recipe 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: 435IU | Vitamin C: 0.7mg | Calcium: 37mg | Iron: 0.4mg
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Filed Under: Appetizers Tagged With: cheese ball, cream cheese, salmon, smoked salmon

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Comments

  1. Debra says

    January 1, 2020 at 10:57 am

    What pepper? It is in the instructions but not in the ingredient list. And no measurement for what kind of pepper

    Reply
    • Sarah Olson says

      January 3, 2020 at 6:30 am

      1/4 tsp. I fixed it. Thank you!

      Reply
  2. Susan says

    December 25, 2020 at 1:15 am

    Hello from Sweden!
    I am gonna try your recipe! Mostly because I am from Milwaukie, OR and it looks yummy. My Swedish family loves smoked salmon but has not tried this combo. I grew up in Milwaukie and I have a recipe book like the one you mentioned – but from Ardenwald grade school. books like this must have been a “thing” back then. Wish me luck!

    Reply
    • Sarah Olson says

      January 26, 2021 at 2:14 pm

      Awe! Thank you for the kind comment. Sorry, I am now just getting to it. My first boyfriend was from Milwaukie, Oregon. I met him at summer camp!

      Reply

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