Smoked Salmon Cheese Ball Recipe

About this recipe

This creamy and flavorful smoked salmon cheese ball is perfect for a pescatarian dinner. Packed with fresh herbs, a hint of lemon, and a crunchy pecan coating, it's a delightful centerpiece for your table.

Ingredients

• 650G Daylesford Organic Smoked Salmon Side
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• - Sunita Lemon Juice Organic
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 148 Ml Stubbs Hickory Liquid Smoke, 148Ml
• 50G Picard Chopped Flat Parsley
• 308G Roasted Sunflower Seeds, 308G
• 50G Biona Organic Wasabi Style Horseradish Paste

Instructions

1. 1. Flake 250 g of smoked salmon into small pieces and set aside.
2. 2. In a mixing bowl, combine 250 g of cream cheese, 1 tablespoon of lemon juice, 2 teaspoons of finely chopped onion, 1 teaspoon of horseradish, and 1/4 teaspoon of liquid smoke. Mix until smooth.
3. 3. Gently fold the flaked salmon into the cream cheese mixture until evenly distributed.
4. 4. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 6 to 8 hours to allow the flavors to meld.
5. 5. Once chilled, shape the salmon mixture into a ball using your hands.
6. 6. In a shallow dish, combine 1/2 cup of finely chopped sunflower seeds and 3 tablespoons of chopped fresh parsley. Roll the salmon ball in the sunflower seed and parsley mixture until fully coated.
7. 7. Place the coated salmon ball on a serving plate and chill for at least 4 hours before serving.
8. 8. Serve the smoked salmon cheese ball with crackers or fresh bread for a delicious dinner appetizer.