Smoked Salmon Cheese Ball

5 from 1 vote

Smoked salmon, Boursin cheese, horseradish and Cajun spices nestled in a pecan crusted ball

Prep Time10

Cook Time0

Refrigerate45

Total Time55

Course: Appetizer

Cuisine: American, Cajun, Louisiana

Servings: cup

Calories: 1520kcal

Remove skin from smoked salmon and discard; mince red onions, chop chives, drain horseradish, chop pecans- set all this aside

Place salmon in a small mixing bowl and flake with a fork
4 ounces hot smoked salmon
Add remaining ingredients and combine well.
⅓ cup Arby's Horsey Sauce, 5.3 ounces Boursin Cheese - Shallot & Chive flavor, 1 teaspoon prepared horseradish, drained, 1 tablespoon finely minced red onion, 2 tablespoons chopped chives from green onions, 1 teaspoon fresh lemon juice, ⅛ teaspoon cayenne pepper, ⅛ teaspoon salt
Turn dip out onto a piece of plastic wrap; lightly oil your hands and form the cheese into a ball; bring the plastic wrap up all the way around the cheeseball and place in a bowl; refrigerate for at least 30 minutes
Combine chopped pecans and chives in a small bowl
1 cup chopped pecans, 2 tablespoons chopped chives from green onions
After the salmon mixture has chilled for awhile, spread a sheet of wax paper on the counter and sprinkle the pecan crust mixture; gently roll the cheese ball into chopped pecans, keeping the round shape of the cheese ball
Wrap the pecan crusted cheese ball in plastic wrap, place in a bowl and refrigerate for another 15 minutes.

If you cannot find Arby's Horsey Sauce, just add a little more horseradish and a tablespoon of mayonnaise.