Description
Salmon cream cheese ball is the perfect appetizer for any party. It tastes super elegant, but only takes 15 minutes to make!
Ingredients
Units
Scale
- Salmon ball mixture
- 8 ounce cream cheese, sat at room temperature for several hours so that it’s soft
- 1 tablespoon fresh squeezed lemon juice
- optional: 1 teaspoon Liquid smoke
- 6 ounces pink canned salmon, drained
- 1/4 teaspoon salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon fresh black pepper
- 1 to 2 tablespoons fresh Chives, chopped
- Topping
- 1 cup pecans, chopped
- 1 tablespoon fresh chives, chopped
- For serving
- Crackers (use gluten free if needed)
- celery sticks
Instructions
- Whip the cream cheese: Using either a stand mixer or a hand mixer mix the softened cream cheese with the lemon juice and liquid smoke (if using) until the cream cheese is nice and smooth.
- Mix: Add the remaining ingredients for the salmon ball – the salt, black pepper, chives, and garlic powder to the cream cheese. Use a spatula to mix it into the cream cheese.
- Chill: Cover the cream cheese mixture and chill for at least 4 hours, overnight is best.
- Finish: Place the chopped pecans and chives onto a rimmed baking pan or other shallow dish and mix to combine. Lightly oil your hands and form the cream cheese mixture into a ball. Roll the ball around in the pecans and chives sort of pressing the pecans into the cream cheese as you go. Finish by forming the ball into more of a ball shape (or a round disk if the texture ends up being softer). Place on a serving platter or cheese board.
- Serve: serve immediately or store in the fridge for up to 1 to 2 days. Serve with crackers and celery sticks on the side for dipping.
Notes
Prep time does not include time required for the cheese mixture to chill (4 to 8 hours), it only states the hands on time that’s required.
