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Home » Appetizers » Smoked Salmon Cream Cheese Ball

Smoked Salmon Cream Cheese Ball

October 18, 2021 by Sarah Olson 8 Comments

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collage of smoked salmon cream cheese ball images with text overlay for pinterest or facebook.
collage of salmon cheese ball images with text overlay for pinterest

This Smoked Salmon Cream Cheese Ball is the perfect dish to serve at your next party. Cream cheese and smoked salmon are a match made in heaven! It’s easy to make, and it will be gone in minutes! It will become one of your most requested dishes.

 Smoked Salmon Cream Cheese Ball with veggies on side

Why this recipe works

This Smoked Salmon Cream Cheese Ball is delicious. It’s creamy, salty, and sweet, all in one delicious bite. It’s easy to make. And it looks elegant on your table!

The best thing about this cheeseball is you can make it ahead of time and store it in the fridge until you are ready to serve. Just put it on a platter and surround it with Ritz crackers or your favorite cracker, and it’s good to go!

How to make Smoked Salmon Cream Cheese Ball

Ingredients

bowl with cream cheese, green onion and smoked salmon
  • Smoked Salmon– This is found in the seafood section, be sure to find smoked salmon, not lox. Lox is too wet and has a raw texture, not what we want in this recipe. Also, DO NOT used canned salmon in this recipe.
  • Cream Cheese- Use room temperature cream cheese
  • Seasonings– Green Onion, Lemon juice, Chopped Pecans, Pepper

Step By Step Directions

Step 1: First, make sure the salmon doesn’t have any bones. Remove the skin and then shred the salmon using forks.

Step 2: Mix the salmon, cream cheese, onion, lemon juice, and pepper in a bowl, using a mixer.

Step 3: Form the mixture into a ball. Spread the pecans onto a plate and roll the salmon cheese ball into the nuts. Use your hands to spread the buts onto the ball if needed.

Step 4: Arrange the cheeseball on a serving platter with whatever you are using as dippers.

salmon cream cheese ball covered in pecans with veggies and crackers around it.

What to serve with this

  • Crackers such as Raincoast Crisps or Triscuits
  • Veggies such as sugar snap peas, carrots or mini peppers
  • Sliced sourdough bread
  • Spread on bagel chips
slice taken out of salmon ball

Recipe FAQs

How do I form the salmon cheese ball?

As you mix the cream cheese with the salmon and the seasoning, use a spoon or your hands and press the mixture together. This will form the ball, and then you will take the mixture and roll it in the nuts.

Can I use something other than pecans?

Absolutely! Walnuts, almonds, or any other nuts are great alternatives to pecans. If you don’t like onions use garlic, fresh dill, or fresh chives instead. The recipe is really flexible, so feel free to add your own twist to it.

What can be used as dippers?

The cheeseball should be placed on a plate with the dippers you are using. This makes for a pretty display and makes it easy for people to know what they can use for the dip. I love wheat thins, Raincoast crisp crackers, but I often serve this cheeseball with a cut-up sourdough baguette. You can also use vegetables as dippers with the cheeseball for lower fat, less carb option.

How long does a smoked salmon cheese ball last?

This cheeseball is best if eaten within 3-5 days of making it. After being stored in the refrigerator, it is best to bring it to room temperature before serving.

Can this be made ahead?

You can make the smoked salmon cream cheese ball ahead. I recommend making it the day before you will serve it but not much more. Keep it stored in the refrigerator until you serve, but bring it out to let it come to room temperature before serving. Keep it covered in the fridge so that the outside cheese does not get hard.

wedge of smoked salmon ball on plate

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salmon cheese ball and vegetables
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5 from 4 votes

Smoked Salmon Cream Cheese Ball

Smoked Salmon Cream Cheeses ball is a vintage recipe that is still great today. Salmon, cream cheese and more are rolled into a ball and covered in pecans.
Course Appetizer
Cuisine American
Keyword Smoked Salmon Cream Cheese Ball
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 15
Calories 163kcal
Author Sarah Olson

Ingredients:

  • 4 oz. smoked salmon (I use alderwood smoked, find it near the cold seafood at the store, do not buy lox or canned salmon).
  • 16 oz. cream cheese
  • 1 bunch green onions sliced
  • 1 Tbsp. lemon juice
  • 1/4 tsp. black pepper
  • 1 cup chopped pecans
US Customary – Metric

Instructions:

  • Start by checking the salmon for bones. I remove the skin and discard, then use two forks to shred it and see if there are any bones. Sometimes I find a few, sometimes I find none.
  • Add the salmon, cream cheese, green onions, lemon juice and pepper to a large bowl and blend together using a hand held electric mixer (or blend together using a stand mixer and with the blade attachment).
  • Form the salmon cream cheese into a ball either with your hand or a spatula, I do this right in the bowl. Spread the pecans on to a plate and roll the ball into the nuts, you may need to place the nuts on with your hands.
  • Place on a serving platter with desired dippers. I love wheat thins, raincoast crisp crackers, but often serve with a cut up sourdough baguette. 

How to Video:

Recipe Notes:

This can be made the day before you need it. You can wrap the finished cheeseball in saran wrap and put in the fridge.

Nutrition:

Calories: 163kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 156mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 0.7mg | Calcium: 37mg | Iron: 0.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.

Other appetizers to try:

  • Pineapple Cheese Ball
  • Party Poppy Bread
  • Pigs in a Blanket
  • Homemade Boursin Cheese
  • Cold Spinach Dip
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Filed Under: Appetizers Tagged With: cheese ball, cream cheese, salmon, smoked salmon

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Comments

  1. Susan says

    June 26, 2022 at 9:11 am

    We moved to Alaska last year and smoked our first salmon. We love your recipe
    Thank you

    Reply
    • Retro Potluck says

      June 26, 2022 at 6:38 pm

      Oh thank you, I am so happy to hear that. Enjoy Alaska!

      Reply
  2. Maury says

    November 23, 2021 at 4:22 pm

    5 stars
    I used to make this in the 80’s. It was delicious, but I used canned salmon. I’m a guy. Is smoked salmon hard to find? Thank you

    Reply
    • Sarah Olson says

      November 30, 2021 at 9:20 am

      No, it’s near the seafood at the store, pretty much every grocery store has it.

      Reply
  3. Susan says

    December 25, 2020 at 1:15 am

    Hello from Sweden!
    I am gonna try your recipe! Mostly because I am from Milwaukie, OR and it looks yummy. My Swedish family loves smoked salmon but has not tried this combo. I grew up in Milwaukie and I have a recipe book like the one you mentioned – but from Ardenwald grade school. books like this must have been a “thing” back then. Wish me luck!

    Reply
    • Sarah Olson says

      January 26, 2021 at 2:14 pm

      Awe! Thank you for the kind comment. Sorry, I am now just getting to it. My first boyfriend was from Milwaukie, Oregon. I met him at summer camp!

      Reply
  4. Debra says

    January 1, 2020 at 10:57 am

    What pepper? It is in the instructions but not in the ingredient list. And no measurement for what kind of pepper

    Reply
    • Sarah Olson says

      January 3, 2020 at 6:30 am

      1/4 tsp. I fixed it. Thank you!

      Reply

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