Smoked salmon cheese ball

By polloazul

Ingredients

• 2 cups grated (extra)sharp cheddar
• 8 ounces cream cheese, at room temperature
• 1 tablespoon Worcestershire sauce
• 3 oz smoked nova salmon
• 1 inch chunk of shallot, minced
• 1/2 cup minced flat leaf parsley

Preparation

Step 1

Place the cheese, cream cheese, shallot, salmon and Worcestershire sauce in a blender. Pulse until smooth. Scrape into a bowl and chill for 30 minutes to an hour. Scrape it out of the bowl and shape into a ball. Sprinkle the parsley in a shallow bowl and roll the ball into the cheese until evenly coated. Wrap tightly in plastic wrap and store in refrigerator overnight. Bring to room temperature before serving.