| Yield | |
|---|---|
| Source | Cuisine at Home, December 2011 |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home, December 2011 |
| Prep time | 20 minutes |
| 8 | Ounce | Cream Cheese (softened) |
| 1⁄4 | Cup | Red Onion (minced) |
| 1 1⁄2 | Tablespoon | Dill |
| 1 | Lemon (zested, 1 tablespoon juice) | |
| 1 | Tablespoon | Capers (drained, chopped, 1/2 teaspoon capter liquid) |
| 1 1⁄2 | Ounce | Cold-Smoked Salmon (chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Line a bowl with plastic wrap; set aside.
2.Combine cream cheese, onion, chopped dill, zest, lemon juice, capers, and caper liquid in a bowl with a hand mixer until combined; season with salt and pepper.
3.Fold salmon into cheese mixture, then spoon mixture into prepared bowl and cover with plastic wrap. Chill cheese ball until firm, 2 hours.
4.Garnish cheese ball with dill sprigs and serve with crackers.