This recipe is a party favourite and very simple and easy to prepare! A soft, creamy savoury treat that is highly addictive and will leave your guests wanting more.

Simply layer crackers or veggie sticks around your ball and you’ve got a beautiful appetizer to serve over the Easter break!

Tips:

  • It is recommended to use fresh salmon as it has a better texture and flavour, but canned salmon is also a great quick alternative. Just be sure to squeeze out any liquid.
  • Also aside from using pecans on the outer layer, you can also add chopped almonds or walnuts
  • You can also make this dairy-free by using a vegan cream cheese spread.

SMOKED SALMON CHEESE BALL

Prep time: 10 mins
Cook time: 0 mins
Servings: 12 servings

INGREDIENTS

  • 450 g cream cheese
  • 340 g smoked salmon
  • 2 tablespoon sour cream
  • 80 g red onion, finely diced
  • 1 1/2 teaspoon lemon pepper seasoning
  • 99 g pecans, roughly chopped
  • 2 tbsp fresh herbs (chives, parsley, dill, etc), chopped

METHOD

  1. Add the cream cheese, sour cream, salmon, red onion, and lemon pepper to a mixing bowl.
  2. Use your hands to mix everything together. Alternatively, you could use a stand mixer.
  3. Form the cheese mixture into a ball with your hands. The cheese will be soft, but it will firm up once chilled. If you feel it’s too soft to make a ball, you can chill it for 30 minutes.
  4. Mix together your chopped pecans and fresh herbs. Place them in a single layer on a plate or cutting board.
  5. Roll the cheese ball into the pecans, until the entire outside is coated.
  6. Serve immediately with crackers or veggie slices or refrigerate the cheese ball, until desired. The flavor becomes more intensified the longer the ball sits in the fridge. So you can certainly make this the day before it’s needed.

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Recipe and Image courtesy of downshiftology.com