This smoked salmon and blue cheese ball is full of bold flavors and pairs perfectly with the 2013 Cultivar Oak Knoll Chardonnay that I received as part of their Cultivar Wine Bloggers.
During the holidays when I was a kid, one of the things that I looked forward to the most was the cheese ball and salmon ball that my mom made as part of the holiday table. We only had it once a year and it was glorious. I liked the cheese ball a lot but the salmon ball was my jam. It was the only time I enjoyed eating salmon (I’m a grown adult now so things have clearly changed) and I lived for that salmon ball.
My mom was a proper 1960s-70s housewife so of course we had cheese ball when entertaining. Sometimes jello molds as well but we don’t talk about those.
The cheese ball has died away and I’m not sure why. Oh sure you may see some store bought concoction with it’s bright orange color and dotted with almonds sitting all alone on a table at a random gathering, but a cheese ball that someone made that’s actually delicious is no where to be found.
I decided to change that this year and created a dressed up version of the salmon ball my mom used to make. This makes a lot which is perfect if you’re hosting a party or bringing a dish to one. You can easily cut this recipe in half to create a smaller ball for smaller gatherings.
I used smoked salmon and blue cheese and paired this with 2013 Cultivar Wine Oak Knoll Chardonnay. The butteriness of this wine balances out the sharp smoke of the salmon and brings out it’s briny bite. The crisp citrus notes help tone down the blue cheese and helps cut through the creaminess of the spread.
This dish is great for entertaining or just to have as a snack while you binge some Netflix. No judgment here.
Andrea’s Smoked Salmon and Blue Cheese Ball
- 8 oz Cream Cheese
- 1/2 C Blue Cheese Crumbles
- 6 oz Smoked Salmon* (see note at bottom)
- 2 Green Onions, chopped, both white and green parts
- 1 TBSP Prepared Horseradish
- 2 tsp Lemon Juice
- 1 TBSP Dried Dill
- Sliced almonds for garnish
- Dried cranberries for garnish
Add all ingredients except salmon and green onions, to a food processor and process until smooth. Remove mixture from processor and add to a bowl. Add in the salmon and green onion, mix till everything is combined.
Place mixture on some plastic wrap and shape into a ball. Wrap in plastic wrap and place in fridge. Allow to set up for at least 4 hours before serving. Best if made the day before.
Carefully remove from wrap and place on a plate. Stud with sliced almonds and dried cranberries. Serve with crackers and veggies. Keeps for 4 days.
*The smoked salmon I used is from the Honey Smoked Fish Company so it’s not the typical thinly sliced looks almost raw smoked salmon that you’re probably used to seeing. I personally love this kind of smoked salmon and eat it all the time. If you can’t find this style of smoked salmon you can certainly try using the other version. You’ll want to chop that up before adding it to the mixture. I can’t guarantee the outcome though since I haven’t tested that out.
Dried cranberries are a great addition to this recipe so I recommended being generous when adding them at the end. That punch of sweetness is a lovely pairing with the blue cheese.
If you’re interested in trying out Cultivar Wine, as a reader of Food Embrace, you will be given 10% off your order. Use the code, FoodEmbrace at checkout.
Disclaimer: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product or experience. All opinions and recipes presented are my own.