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.
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 either with your hand or a spatula, I do this right in the bowl. 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
This can be made the day before you need it. You can wrap the finished cheeseball in saran wrap and put in the fridge.