Smoked Salmon Cheese Ball

 Serves: 3 cups    |    Ready: 15 min + chilling


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


I chop up the salmon in smaller pieces than shown in the picture. 


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.