Ingredients
Scale
- 1 8 oz Cream cheese (softened)
- 1 7 3/4 oz can Cooked or canned salmon, finely chopped
- 2 tablespoons Green bell pepper (finely diced)
- 1 small bag Toasted slivered almonds (chopped)
- ½ tsp Liquid smoke
- Salt & black pepper – To taste
Instructions
- In a dry skillet over medium heat, add the slivered almonds. Cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely. You can also toast the almonds in an oven.
- In a mixing bowl, combine the softened cream cheese and chopped salmon until smooth.
- Stir in the pimentos, green bell pepper, chopped toasted almonds, liquid smoke, salt, and pepper.
- Mix until everything is evenly incorporated.
- Shape the mixture into a ball using plastic wrap.
- Chill for at least 1–2 hours, or until firm.
- Roll the chilled cheeseball in sliced or slivered almonds, gently pressing them into the surface.
Notes
- Serve with buttery crackers, wheat crackers, or water crackers
- Pair with crostini or toasted baguette slices
Nutrition
- Serving Size: 1