Smoked Salmon and Everything Bagel Cheese Ball

by Rochelle Palermo 8:04 AM, December 15, 2017

Aired December 22, 2017

Serves 8 servings

1 8-ounce brick cream cheese, at room temperature
2 scallions, finely chopped
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
2 teaspoons lemon zest
1 tablespoon lemon juice
3 ounces smoked salmon, chopped
2 tablespoons drained capers
1 tablespoon toasted sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon dried minced onion
Cocktail pumpernickel bread, toasted and buttered


Using an electric hand mixer, combine cream cheese, scallions, heavy cream, dill, lemon zest and juice. Fold in salmon and capers; season to taste.

Divide mixture in half and form into 2 balls; wrap each in plastic. Freeze until firm, about 30 minutes.

In small bowl, combine seeds and dried onion. Roll cheese balls in seed mixture to coat.

Serve with toasts.