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
Instructions:
- 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.