Smoked Salmon Cheese Ball with Lemon and Dill

Smoked Salmon Cheese Ball

One large smoked salmon cheese ball makes a creamy, spreadable appetizer with lemon, dill, and green onion in the center. Larger salmon flakes cover the outside, giving it a textured finish instead of a smooth pink surface. Divide the salmon before mixing, then chill the wrapped ball until it holds its shape; a firm surface makes the flakes easier to press on without flattening it.

Ingredients for Smoked Salmon Cheese Ball

• 12 ounces full-fat cream cheese, softened (1 1/2 standard blocks; 340g)
• 8 ounces ready-to-eat hot-smoked salmon (about 225g), divided: 5 ounces finely flaked for the filling and 3 ounces reserved in larger flakes for coating
• 1 tablespoon mayonnaise
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 6 to 8 ounces plain square crackers, for serving (about 200g)
• Optional: a pinch of freshly ground black pepper

Smoked salmon varies in saltiness. Taste the filling before deciding whether it needs any additional salt.

How to Make a Smoked Salmon Cheese Ball

Serves: 8 to 10 as an appetizer. Prep: 20 minutes. Cook: 0 minutes. Chill: About 2 hours, or until firm.

1. Divide the salmon: Check for skin or bones. Finely flake 5 ounces for the filling, keeping the remaining 3 ounces in larger, irregular flakes for the outside.
2. Mix the filling: Stir the cream cheese and mayonnaise together in a medium bowl. Fold in the finely flaked salmon, green onion, dill, lemon zest, and lemon juice by hand, leaving small salmon and herb pieces visible. Taste and add pepper if desired.
3. Shape and chill: Spoon the mixture onto plastic wrap. Bring the wrap around it and gently form one ball. Set it on a small plate or in a bowl and refrigerate, tightly wrapped, for about 2 hours. Start checking after 1 hour: it is ready to coat when it stays rounded as the wrap is loosened. If it slumps, rewrap and chill longer.
4. Coat: Unwrap the ball and gently reshape it if needed. Press the reserved salmon flakes onto the chilled surface so they adhere without being mashed smooth. Leave a few small glimpses of the pale, herb-flecked filling.
5. Serve: Center the ball on a plate and arrange the square crackers around it. Let it stand for about 15 minutes for easier spreading, then serve with a spreading knife.

How to Keep the Salmon Coating Distinct

Reserve the larger flakes before mixing the filling, and press them onto the ball only after it has firmed up. Hot-smoked salmon separates into opaque, irregular pieces that remain visible on the surface. Cold-smoked salmon also works: chop the portion for the filling and tear the reserved portion into pieces, but expect a softer, less chunky exterior.

Make-Ahead and Storage

Keep the uncoated ball tightly wrapped in the refrigerator for up to 2 days. Press on the salmon flakes and arrange the crackers close to serving, keeping the crackers separate until then. Refrigerate leftovers promptly in an airtight container. Do not reheat; freezing is not recommended as a planned step because the texture after thawing is uncertain.

For another savory option, try this dried beef and green onion cheese ball.

Nutrition

Approximate nutrition per serving, based on 10 appetizer servings with crackers: 255 calories, 9g protein, 17g fat, and 17g carbohydrates. Per 100g: approximately 315 calories, 11g protein, 21g fat, and 21g carbohydrates. Values vary with the salmon, cream cheese, crackers, and serving size.