This Smoked Salmon Cheese Ball recipe is simple to make and a crowd pleaser. The combination of smoked salmon, cream cheese, and herbs pairs well with crackers, vegetables, or bread.
I love a good cheese ball for a party. This recipe is adapted from my mom and it was too good to not share.
It is easy to make and can be prepared ahead of time, making it the perfect dish for a busy host. So let’s get started!
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Why You’ll Love This Salmon Cheese Ball Recipe
- Combines the rich and smoky flavor that’s a match made in appetizer heaven!
- With just a few simple steps and minimal ingredients, you can whip up this impressive dish in no time.
- You can customize it with your favorite herbs or spices to suit your taste preferences or dietary restrictions.
- The perfect party appetizer that disappears quick!
- Leftovers (if there are any) can easily be stored in the fridge for future snacking opportunities.
- This recipe is a winner for all occasions!
Smoked Cheese Ball Ingredients & Substitutions
- Smoked salmon: I used a cold, fully cooked smoked salmon and flaked it. You could also smoked your own salmon. If you don’t have access to smoked salmon, you can use canned salmon as a substitute.
- Cream cheese: Softened cream cheese is the base of this cheese ball. I suggest using full fat to help keep the round shape.
- Sour cream: This adds a tangy flavor and helps to make the cheese ball creamy. You can use Greek yogurt or mayo as a substitute if you prefer.
- Onion: I finely chopped a white onion for a bit of crunch and flavor. You can also use a red or yellow onion.
- Hot sauce: A dash of hot sauce adds a hint of heat to balance out the creaminess of the cheese. You can also use siracha.
- Seasonings: Dill weed, garlic powder, lemon pepper. You can substitute the lemon pepper for ¼ tsp pepper and 1 tbsp lemon juice.
- Pecans: About a half or full cup (depending on how much you want) of crushed pecans to roll it in. You can also use crushed walnuts.
How to Make a Smoked Cheese Ball
In a bowl add smoked salmon, cream cheese, sour cream, onion, hot sauce and seasonings. Mix together with an electric mixer or stand mixer on low until well combined.
Shape the mixture into a ball using plastic wrap to help mold it into a round shape. Then wrap the cheese ball tightly in the plastic wrap and refrigerate for 30 minutes to allow it to firm up.
After chilling, unwrap the cheese ball from the plastic wrap and gently roll it in crushed pecans until covered.
Place on a serving platter surrounded by crackers or fresh veggies for dipping.
Helpful Tips & Variations
- Experiment with different types of smoked salmon – whether it’s wild-caught, cold-smoked, or hot-smoked, each variety will bring its own distinct flavor to the table.
- To cater to dietary restrictions, you can easily substitute dairy-free cream cheese and vegan mayonnaise without compromising on taste.
- Pair with an assortment of crackers, vegetable sticks, or even toasted baguette slices for a variety.
- Roll the cheese ball in parsley or sliced green onions before serving to add a pop of color.
How to Store
- Refrigerator: Wrap the cheese ball tightly in plastic wrap and place in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap tightly with plastic wrap and store in the freezer for up to 4 weeks. Thaw in fridge overnight before serving.
FAQs
Can I make this salmon cheese ball ahead of time?
Yes, you can prepare the salmon cheese ball a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve.
Can I use different types of crackers for serving?
Absolutely! Feel free to experiment with different types of crackers like pita chips, toasted baguette slices, or even vegetable sticks.
More Cheese Ball Recipes
- Football Shaped Cheese Ball
- Grinch Cheese Ball
- Festive Pinecone Cheese Ball
- Carrot Shaped Cheese Ball
- Reindeer Cheese Ball
- Mini Cheese Ball Love Bugs
Recipe
Smoked Salmon Cheese Ball
Ingredients
- 8oz. Smoked salmon flaked
- 1 (8oz.) cream cheese softened
- 1 tsp sour cream
- ½ onion diced finely
- 1 tsp dill weed
- ¼ tsp garlic powder
- ¼ tsp lemon pepper
- 1 tsp hot sauce
- 1 cup pecans crushed
Instructions
- In a bowl add smoked salmon, cream cheese, sour cream, onion, hot sauce and seasonings. Mix together with an electric mixer or stand mixer on low until well combined.
- Shape the mixture into a ball using plastic wrap to help mold it into a round shape. Then wrap the cheese ball tightly in the plastic wrap and refrigerate for 30 minutes to allow it to firm up.
- After chilling, unwrap the cheese ball from the plastic wrap and gently roll it in crushed pecans until covered.
- Place on a serving platter surrounded by crackers or fresh veggies for dipping.
Notes
- Refrigerator: Wrap the cheese ball tightly in plastic wrap and place in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap tightly with plastic wrap and store in the freezer for up to 4 weeks. Thaw in fridge overnight before serving.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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