Waitrose and Partners
Seafood cheese ball

Seafood cheese ball

This 1950s-inspired appetiser from food writer and recipe developer Helen Graves will be a hit at your next Christmas dinner party. With a jewel-like coating of salmon caviar and a scattering of fresh herbs, it's so simple to make and a joy to scoop up with crackers. Dip into more of our party food recipes. Follow Helen on Instagram.

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Gluten free
  • Serves8
  • CourseStarter
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plusovernight chilling

Ingredients

  • 500g soft cheese
  • 2 unwaxed lemons, zested and cut into wedges
  • 160g pack Scottish hot smoked trout fillets, skin removed, flaked
  • 1 tsp Cooks' Ingredients Peppercorn Blend, ground
  • ½ shallot, finely chopped
  • pinch cayenne pepper
  • ½ x 20g pack dill, fronds finely chopped, plus extra fronds to serve
  • ½ x 20g pack chives, finely chopped
  • 100g salmon caviar

Method

  1. In a mixing bowl, beat together the soft cheese, lemon zest, trout, pepper blend, shallot, cayenne pepper, dill and three-quarters of the chives until well combined, then season.

  2. Use a spatula to shape the mixture into a ball in the bowl. It will be soft but will firm up in the fridge. Chill for at least 4 hours, or ideally overnight.

  3. Once firm, use your hands to remove the ball from the bowl and shape it until smooth and round. Put in the centre of a platter. Combine the salmon caviar with the remaining chives and use the back of a spoon to press onto the outside of the cheese ball. Dot with dill fronds and serve with the lemon wedges, plus some crackers and cornichons, if you like.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,102kJ/ 265kcals

Fat

21g

Saturated Fat

11.1g

Carbohydrates

3g

Sugars

2.4g

Fibre

0.8g

Protein

16g

Salt

1.4g

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