Smoked Salmon Cheese Balls

Smoked Salmon Cheese Balls
Contributor
Smoked Salmon Cheese Balls
Whole Foods Market

Smoked Salmon Cheese Balls

This salmon spread is a very affordable crowd-pleaser served with crackers, flatbread, or pita chips.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

12
Servings
20
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 8-ounce package Norwegian smoked salmon, chopped roughly
  • One 8-ounce package Neufchâtel cheese
  • 1/4 Cup nonfat plain Greek yogurt
  • 2 Tablespoons lemon juice
  • 2 Teaspoons Worcestershire sauce
  • 3 scallions, chopped roughly
  • 3/4 Cups finely chopped flat-leaf parsley

Directions

Put all of the ingredients except for the parsley in the bowl of a food processor and pulse until combined, but not perfectly smooth. Transfer to a bowl, cover, and chill until very cold, about 4 hours.

Arrange half of the parsley on a plate. Keeping half of the salmon mixture chilled, spoon the other half onto the parsley, sprinkle parsley all over to coat, and shape into a ball. Repeat with the remaining parsley and salmon mixture. (If you choose to make smaller cheese balls, keep the cheese mixture very cold and work quickly.) Cover and chill until ready to serve.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
6mg
2%
Carbohydrate, by difference
1g
1%
Protein
3g
7%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
7mg
1%
Choline, total
1mg
0%
Folate, total
2µg
1%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
3µg
5%
Sodium, Na
168mg
11%
Water
15g
1%
Zinc, Zn
1mg
13%

Smoked Salmon Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Smoked Salmon Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Smoked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.