Toasted Hazelnut Smoked Salmon Cheese Ball
I like to serve this Toasted Hazelnut Smoked Salmon Cheese Ball as an afternoon snack or as an appetizer for family gatherings but it's definitely fancy enough for a chic cocktail party and pairs marvelously with champagne. It makes a fantastic treat for any New Year's Eve party or Sunday brunch!
It's a special treat I make whenever I have smoked salmon on hand because it's a real crowd pleaser.
Adding to the presentation by rolling up the spread into a cheese ball and covering it with toasty crushed hazelnuts certainly takes it up a notch. The flavor combination is amazing.
Every year I look forward to picking up a good sized bag of fresh hazelnuts at our local Oregon farmers markets. I freeze them, then periodically bring out a cup or two and toast them for recipes like this. They make a fantastic addition to salads too.
To get started, allow the cream cheese to warm to room temperature. Flake the salmon being careful to remove any bones then add all of the cheese ball ingredients to a medium sized bowl. Blend the whole mixture together thoroughly using a fork.​
Use a rubber spatula to bring the whole thing into a large ball shape, then place the chopped nuts and parsley for the topping in a pie plate. Roll the cheese ball around in it until it's well covered, pressing lightly. Garnish with a sprig of parsley and serve with your favorite crackers or crostini.
Depending on how you plate this lovely nut encrusted salmon spread it can be as casual or elegant as you like. Take one of these along to share at your next potluck, picnic or holiday gathering and I guarantee it will be loved!
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Cheers!
~Melisa
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The Smoked Naked Fatty
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Yogurt Pesto Tahini Dressing
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Deviled Egg Salad
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How to Toast Hazelnuts
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Cool Cucumber Wraps
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Smoked Salmon Spread Cheese Ball
Ingredients
8- 10 oz smoked salmon (flaked)
1 package cream cheese (room temperature)
3 Tablespoons light mayonnaise
1 Tablespoon Worcestershire
1 Tablespoon lemon juice
2 cloves of garlic (minced)
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon pepper
3 dashes Tabasco sauce (or more)
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For the topping
1/4 cup chopped toasted hazelnuts
2 Tablespoons finely chopped parsley (divided)
Method
Allow the cream cheese to warm to room temperature.
​
Flake the salmon being careful to remove any bones then add all of the cheese ball ingredients to a medium sized bowl. Blend the whole mixture together thoroughly using a fork.
​
Use a rubber spatula to bring the mixture into a large ball shape.
​
Place the chopped nuts and parsley for the topping in a pie plate then roll the cheese ball around in it until it's well covered, pressing lightly.
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Garnish with a sprig of parsley.
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Serve with your favorite crackers or crostini.