Chef April’s Smoked Salmon Cheese Ball Recipe

Part of Chef April’s series of what to do with holiday leftovers, here is another special dish: an appetizer featuring a twist on smoked salmon.

Smoked Salmon Cream Cheese Ball Appetizer by Chef April Agee

Ingredients

16 oz of cream cheese

12 oz of smoked salmon 

2 Tbs of sour cream

½ cup of sweet onion finely diced

1 tsp lemon zest

1 tbsp chives chopped

1 tbsp fresh dill chopped

1 bunch of parsley roughly chopped

Salt and Pepper to your desired taste 

Instructions

Add the cream cheese, sour cream, salmon, chopped onion, lemon zest, dill, and chives to a mixing bowl.

Use your hands to thoroughly mix everything together. You could also use a stand-up mixer.

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.

Roll the cheese ball into the parsley, until the entire outside is coated. Alternatively, you could also use chopped pecans instead of parsley to roll your cheese ball in.

Serve immediately with crostini, 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!