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Smoked White Fish Cheese Ball

smoked white fish cheese ball

Smoked white fish was always a Sunday morning brunch staple. Fancied up just a little it becomes an attractive appetizer.

  • Duration
  • Prep Time
  • 1 cheese ballServings


  • 12 ounces smoked white fish
  • 1 (8-ounce) package cream cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons grated onion
  • 1 teaspoon horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid smoke
  • 1/2 cup chopped pecans
  • 3 tablespoons snipped parsley


1. In a bowl of an electric mixer, combine white fish, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke.

2. Cover and refrigerate for at least 2 hours.

3. In a separate bowl, combine pecans and parsley.

4. Shape fish and cream cheese mixture into a ball and then press the outside with pecans and parsley.

Serve with crackers.

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