Coho Smoked Salmon Cheeseball

Looking to elevate your snack game? Charcuterie plates feel so last year suddenly? Why not whip up a nostalgic and delicious spreadable cheese ball loaded with our Coho Smoked Salmon for a surprising alternative to your everyday appetizer? You can make this edible ball up to two days ahead of serving; just be sure to keep it sealed in an airtight container and refrigerated before you whip it out for an evening of reality television, hot gossip, or general bonding. 

Ingredients: 

• 1 8-ounce cream cheese block, softened to room temperature 
• ½ cup sharp cheddar, grated
• ¼ cup parmesan cheese, grated
• ½ green pepper, finely chopped
• 2 teaspoons paprika
• 1 teaspoon calabrean chili
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt 
• 1 can Ekone Coho Smoked Salmon 
• ½ cup roasted almond slivers, roughy chopped  

In the body of a food processor, blend the cheeses with the pepper, seasoning, and salt until completely smooth. Repeat with the chunks of Ekone Coho Smoked Salmon until the salmon has been entirely broken up and the color of the mixture appears coral in color. 

Remove the mixture and form a ball with the cheese. Wrap in plastic wrap and allow to harden in the refrigerator for 2 hours or up to 2 days. Once hardened, roll into an even ball about the size of a softball. Roll in the chopped almonds and serve with chips and crackers of your choosing.