This smoked salmon ball recipe is simple to make and a crowd favorite. Just combine the ingredients, shape into a ball, and serve with some crackers and cut veggies. Easy to put together ahead of time, this delicious appetizer is also gluten-free!
This is a family recipe, shared by my dad in Episode 016 of the Grill Like A Mother podcast. In it, my dad talks about how this dip has made a ton of appearances at our family functions and everyone just raves about it. It really is that good.
He also mentions his Traeger grilled salmon and Traeger smoked salmon in that podcast episode. My dad is an avid fisherman and has been grilling salmon for decades. I’m glad he was able to share the recipes that I’ve enjoyed all my life.
All three of his recipes are great and worth checking out! Plus you can use the hot smoked salmon in this salmon cheese ball recipe.
Ingredients
- Smoked salmon – you could also use smoked trout or smoked halibut. Make sure it’s hot smoked salmon, not cold smoked salmon (also known as lox).
- Cream cheese – one 8-ounce block.
- Garlic – one medium clove is fine.
- Shallot – larger if you like more of an onion taste, a smaller one if you don’t.
- Fresh dill – don’t use dried, the flavor of fresh is best.
- Lemon juice – fresh squeezed is best, but you can also use some from a bottle.
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