Smoky Salmon Cheese Ball

Jennifer Russell
  • 16 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese 
  • 4-6 oz smoked salmon - shredded
  • 6 chopped scallions
  • 2 tablespoons chopped capers
  • 1 teaspoon Worcestershire sauce
  • Dash of salt and pepper to taste
  • 1/4 teaspoon smoked paprika (optional)
  • Dash of Sriracha or other hot sauce (optional)
  • 1 cup sliced almonds, toasted (for coating)
  • Cucumber, cherry tomato, and yellow bell pepper for decoration (optional)
Using a stand mixer or bowl and spatula, mix together the cream cheese, cheddar cheese, salmon, scallions, capers, Worcestershire sauce, salt, pepper paprika and hot sauce until fully combined. Form the mixture into a ball, or fish shape. Cover with plastic wrap and tuck into the refrigerator for at least 2 hours, or overnight.

Before serving, roll the ball in toasted, sliced almonds. If opting for the sculpted fish version (pictured), place the toasted almonds and sliced cucumbers as "scales," slice a yellow bell pepper for "fins," and a cherry tomato for the "eye."

Serve on a plate or platter with round crackers.
  • David Sedaris on his father: 'He would eat in his underpants'

    With more than 7 million copies of his books in print, humorist and satirist David Sedaris looks at the sides of life that most of us would not even notice. The author of Let's Explore Diabetes with Owls explains why his father would dine in underpants.

Top Recipes

Regional food is more than hamburgers and hotdogs; it's 'a national legacy'

Roadfood, by Jane and Michael Stern, was published in 1977 and became a classic that is now in its ninth edition. Michael says regional food is "a national legacy, a heritage that's well worth preserving."