How to: Smoked Chinook Salmon Cheeseball | Christmas Snacks!

DECEMBER 24, 2024

We often get the question of, "What do you do with all of the fish you catch?". Well, here's an example! A Smoked Chinook Salmon Christmas Cheeseball!

MERRY CHRISTMAS EVERYONE!

RECIPE:

4oz - Smoked Salmon
16oz - Cream Cheese (room temp)
1bunch - Green Onions (finely chopped)
1/4 cup - Red Onion (finely chopped)
4oz - Water Chestnuts (finely chopped)
2 Tbsp. - Minced Onion
1 Tbsp. - Lemon Juice
1/4 tsp - Course Black Pepper
1/4 tsp - Granulated Garlic
1 splash - Worcestershire Sauce
1 cup - Pecans or Walnuts (finely chopped)

Step 1 - Make sure the salmon doesn't have any bones in it! Remove the bones and the skin, and shred with a fork.
Step 2 - Mix the salmon, cream cheese, green onion, red onion, lemon juice, pepper, granulated garlic, and Worcestershire in a bowl or using a mixer. We use our Kitchenaid in the video.
Step 3 - Use a spatula, large spoon, or your hands to press the mixture together into a ball. After you form the mixture into a ball, spread the pecans or walnuts onto a plate and press the nuts into the ball to form a crust. Use your hands to spread the pecans/walnuts evenly onto the ball.
Step 4 - Arrange the cheeseball on a serving plate or platter with whatever you are using as dippers. (Crackers, bagel chips, veggies, etc.)

It is recommended to the make the cheeseball a few hours or the day before you are going to serve it. Keep it covered in the refrigerator so the outside of the cream cheese doesn't turn hard. Keep it stored in the fridge but bring it out with enough time beforehand to let it come to room temp before serving.

00:21 Introduction
01:16 Ingredients
03:22 Chopping!
06:30 Prepping the Chinook!
08:12 Cream Cheese
09:30 Seasonings
10:32 Mixing
13:00 Chopping the Pecans and Walnuts
15:26 Shaping the Cheeseball
16:25 Applying the Crust
17:52 Finished Product
18:40 Ready to serve!
18:47 Merry STLHD Fishmas!
18:55 Credits