Smoked Salmon Cheese Ball
Serves: 3 cups | Ready: 15 min + chilling
INGREDIENTS
2 pkg. cream cheese, softened (8 oz. each)
1/3 c. minced red onion
3 T. chopped fresh dill
Chopped zest of 2 lemons
2 T. fresh lemon juice
2 T. capers, drained
1 tsp. caper liquid
salt & black pepper to taste
3 oz. cold-smoked salmon, chopped
Fresh dill sprigs
NOTES
I chop up the salmon in smaller pieces than shown in the picture.
DIRECTIONS
Cut rye cocktail bread into triangles, lightly brush with oil, season with salt and pepper and toast in a 350-degree oven before serving with this dip.
Line a bowl with plastic wrap; set aside.
Combine cream cheese, onion, dill, zest, lemon juice, capers and caper liquid in a bowl with a hand mixer until combined; season with salt and pepper.
Fold salmon into cheese mixture, then spoon mixture into prepared bowl and cover with plastic wrap. Chill cheese ball until firm, 2 hours.
Garnish cheese ball with dill sprigs and serve with rye cocktail toasts or crackers.
