Smoked Salmon Cheese Ball
Inside: Step-by-Step guide to assembling salmon balls with goat cheese, smoked salmon and Everything Bagel seasoning.
My easy smoked salmon ball coated in everything bagel seasoning is a festive goat cheese appetizer perfect for holiday gatherings. This creamy cheese ball combines buttery fish and tangy goat cheese with cream cheese, chives, horseradish and lemon for an irresistible addition to any holiday spread!
Smoked salmon is an affordable luxury I like to use for entertaining. I love it because it’s ready to use from the package, and the soft, buttery, salty fish adds a touch of panache to everyday dishes. It’s the transformative ingredient for my Smoked Salmon Deviled Eggs and gives these simple but Elegant Smoked Salmon Canapés a wow factor.
I was inspired by one of my favorite breakfasts for this recipe: lox and bagels. Cheese balls are always a hit at get-togethers, so I did a mash-up to create a smoked salmon cheese ball.
This salmon ball is creamy, tangy, and cheesy with a little whimsy from the Everything Bagel seasoning and since lox and bagels is such a popular combination, I figured taking the breakfast classic into cocktail hour made sense.
I serve this as my official Christmas cheese ball at parties and celebrations, but don’t be held to those boundaries. It’s a tasty game-day snack and the perfect hors d’oeuvre for dinner guests.
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Why you’ll love this recipe:
- It can be made ahead. No one wants to fuss with hors d’oeuvres when guests arrive so these cheese balls can be made earlier or even the day before.
- It only takes 15 minutes of hands-on prep. Two hours of chilling will firm up the goat cheese appetizer and marry the flavors.
- Serve the salmon balls recipe with bagel chips, crackers or crudite for a healthier option.
- Leftovers are a delicious schmear on your morning bagel.
Ingredients:
- Cream Cheese–I recommend using full-fat instead of Neufchatel, but it’s your choice.
- Goat Cheese–a.k.a. chèvre, is tangy and can leave a dry or chalky flavor on the tongue, which some folks don’t like. Blending it with cream cheese gives the goat cheese balls a milder, softer, creamier taste and mouth-feel.
- Lemon Zest–just a hint will add a bright pop to the salmon ball.
- Horseradish–brings a spicy heat. It’s not overpowering but gives the salmon ball a balanced, flavorful finish.
- Worcestershire Sauce–for a salty, umami note.
- Cold Smoked Salmon–I buy mine in bulk at Costco (it’s more economical), but you don’t need a lot for this recipe. Most grocers sell it in 4 to 8-ounce packages.
- Everything Bagel Seasoning–you can use your favorite store-bought brand or make your own from a blend of toasted sesame seeds, minced dried onion, minced dried garlic, black sesame seeds and poppy seeds (recipe in the recipe card). *See notes on salt in the Pro-Tips panel.
Step-by-step instructions:
- Combine room-temperature goat and cream cheese in a mini food processor and blend until smooth and creamy.
2. Season the goat cheese mixture with lemon zest, horseradish and Worcestershire sauce and pulse to combine.
3. Add half of the smoked salmon to the cheese mixture and blend until no chunks of fish remain and the mixture is smooth and creamy.
4. See how the fish is pureed and smooth after processing. You can also use a hand mixer, but the result will be less silky.
5. Fold in minced chives and finely minced smoked fish and mix well.
6. Line a 1-cup bowl (that has the shape you want for your salmon ball) with plastic wrap. Transfer the mixture to the plastic wrap and fold the plastic over to cover. Press it into the bowl to create the mold effect, then transfer it to the refrigerator for at least 2 hours and up to overnight.
7. Once the salmon ball has set and is firm, remove the plastic and gently place it in a bowl of the Everything Bagel Seasoning. Gently pat the blend over the cheese ball so that it sticks.
8. Flip the ball to coat it evenly.
9. Once coated, transfer it to a platter to serve with bagel chips, crackers or crudité.
Pro-Tips:
- You can use a ready-made seasoning blend but must check the saltiness first. If it’s prominent in the mix, it will overwhelm the salmon ball because the smoked fish has a fair amount of sodium.
- Assemble your own Everything Bagel seasoning blend without added salt to ensure a balanced flavor (recipe included in the notes section of the recipe card).
- If you don’t have a food processor, you can blend the smoked salmon and chèvre mixture using a mixing bowl and hand mixer. It won’t be as silky smooth, but it can work.
- Make the salmon ball in any shape; look for a receptacle or mold that holds about 1 cup and inspires you. A few of my grandmother’s copper aspic molds work well. Be sure your receptacle is wholly lined with plastic wrap, and press the fish mixture into the nooks and crannies to achieve your shape.
- Don’t skip chilling; the flavors will marry as they rest, and the texture firms up.
Variations and Swaps:
- Other delicious coatings for the goat cheese appetizer include toasted chopped pecans or almonds, a blend of finely chopped fresh herbs like parsley, chives and tarragon or toasted panko breadcrumbs for a crunchy crown.
- Serve the salmon ball with bagel chips, pita chips, or your favorite crackers.
- Crudité, such as sliced English cucumbers, radishes, jicama, or carrot sticks make an excellent accompaniment for the low-carb or gluten-free crowd.
- Make bite-sized salmon balls instead of a large one. Teaspoon-sized salmon balls, coated with the special seasoning can be displayed on a platter with crackers and make a great passed hors d’oeuvres for fancier gatherings.
FAQs
For the best flavor, store the salmon ball without the Everything bagel seasoning for 2-3 days and coat it with the spice mix just before serving to keep the seeds crisp. Leftovers are good for 3 days post.
We like to serve this cheese ball recipe with crunchy bagel chips (a play on bagels and lox), but it’s also delicious with pita chips, Town House Crackers, and even water crackers. Try it with Wheat Thins (the extra-large variety) or Triscuit.
This pairs well with white wine, beer, some highball cocktails and tonics, sparkling water and various sodas or mocktails.
Make Ahead:
- You can make and chill the salmon ball ahead but I recommend rolling it in the seasoning mix just before serving to keep the seeds a bit crisp.
Storage:
- Keep leftovers wrapped well in plastic wrap or an airtight container in the fridge for up to 3 days.
- Leftovers are delicious on toasted bagels the next day.
Freezing:
- I don’t recommend freezing this goat cheese appetizer because of the fresh chives. They will denude and leak when frozen.
This tasty smoked salmon ball is tangy and cheesy with a balanced but not overly fishy seafood flavor.
More smoked salmon appetizers:
More cheese appetizers:
- Horseradish Cheese (flavored cream cheese)
- Southern Pimento Cheese Spread
- Best Cheese Board Ideas
- Roasted Grape Goat Cheese Crostini
More Make Ahead Appetizers:
Smoked Salmon Cheese Ball
INGREDIENTS:
FOR THE SALMON GOAT CHEESE BALLS:
- 5 ounces goat cheese at room temperature
- 4 ounces cream cheese at room temperature
- ½ teaspoon lemon zest
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 ounces smoked salmon
- 1 tablespoon chives minced
- ¼ cup Everything Bagel Seasoning use a low-sodium store-bought brand or assemble your own.
DIRECTIONS:
MAKE THE SALMON CHEESE BALL
- Place 5 ounces goat cheese and 4 ounces cream cheese in a mini prep food processor and pulse until combined and very smooth and creamy.
- Add ½ teaspoon lemon zest, 1 tablespoon prepared horseradish and 1 teaspoon Worcestershire sauce and pulse several times until well incorporated.
- Add about half of the 2 ounces smoked salmon to the cheese mixture and pulse until it’s smooth and creamy and no lumps of salmon appear.
- Transfer the salmon mixture to a small bowl. Mince 1 tablespoon chives and add to the salmon. Mince the remaining 1-ounce salmon and add to the cheese mixture, stirring until evenly combined.
- Line a small 1 cup bowl (that has the basic shape that you’d like your cheese ball to be) with plastic wrap, leaving the ends hanging over the bowl. Transfer the cheese mixture to the bowl and gently wrap the ends of the plastic wrap over the salmon ball. Refrigerate for at least 2 hours and up to 24.
COAT THE CHEESE BALL:
- Add ¼ cup Everything Bagel Seasoning to a bowl and spread in an even layer. Remove the plastic wrap from the salmon cheese ball and rest it in the seasoning.
- Carefully turn it over until it’s well-coated. Transfer the smoked salmon cheese ball to a serving platter and sprinkle with extra chopped chives for garnish, if desired.
- Serve with bagel chips, crackers or crudite.
NOTES:
- 1 tablespoon toasted sesame seeds
- 2 teaspoons minced dried onion
- 2 teaspoons minced dried garlic
- 1½ teaspoons black sesame seeds
- 1½ teaspoons poppy seeds.
NUTRITION:
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This is so easy to make and so delicious!! I usually make cheese balls ahead and freeze over the holidays. Cheese balls freeze very well. I think the first time I made this I had a large log of goat cheese so I only used that. Next time I used both cheeses. This is the best cheese ball recipe I have made by far! The only thing I did different was more smoked salmon and I rolled it in Everything Bagel topping which I bought at Costco.
Can you use something other than goat cheese? (Not a fan)
You can try it with feta cheese instead of goat cheese.
Oh my gosh. I have actually never made a cheese ball, but LOVE eating them. I had no idea they were so easy to make and that you line a bowl with plastic to make the ball! I happen to have some Everything seasoning in my drawer that I’ve been wondering what to do with. I know what I’m making now! Definitely gotta get some of that wine and beer to have on hand during the holiday season. Perfection!
What a delicious appetizer to serve for the holidays! I would definitely be the girl in the corner of the party hogging this smoked salmon cheese ball to myself. I would also serve this on top of a bagel for breakfast too!
You think like me, Jenni! It’s really great on a morning bagel!
Would it be wrong if I ate this like an apple? Haaa. (I’m only semi-joking.) I’m obsessed with both smoked salmon and Everything Bagel seasoning. So this cheeseball is calling for me. It’s so different from the usual holiday cheese ball with the nuts and dried fruits. I can’t wait to make this and go to town on it.
By all means, GO TO TOWN, Dana!
I’m a blue cheese aficionado! And we always have the welcome mat out for friends and family (as well as a fully stocked 2nd fridge of Corona and yes, Kim Crawford wine! So this cheeseball is definitely a will do for our holidays. Thanks for the inspiration Lisa!
This is perfect for the holiday parties. I just bought some everything season. I always have smoked salmon in the freezer. I even have some cream cheese in the fridge. Looks like a plan for the weekend!! Awesome….and the flavour combination is fantastic.
What an elegant looking cheeseball! My guests will love the look and taste of this fabulous appetizer!
This beautiful salmon cheeseball looks absolutely stunning and so delicious! I’m adding all the ingredients to my online grocery cart, including the Corona and wine. Thank you so much for the pairing suggestions!
It’s a great, easy recipe Denay! I love that it goes so well with beer and wine because that’s pretty much what my posse drinks.
This cheeseball is amazing! Love your pairing suggestions, too. They’re perfect!
This is soooooo good. My cheese / everything bagel loving family thought it was great!!