Projo Football Food and Spirits

This comes from a story by Kathy Carrier at The Grand Rapids (Mich.) Press. I would use salmon bits, which are less expensive than whole fillets.

Smoky salmon ball

4 smoked salmon fillets (4 ounces, each)
4 packages (8 ounces, each) cream cheese, softened
1 cup shredded plain Gouda cheese
1 cup shredded extra sharp white cheddar cheese
2 tablespoons dried dillweed, divided
1 tablespoon good quality lemon pepper
1 teaspoon paprika
1 teaspoon Cajun jerk seasoning

Flake the salmon, removing all bones and skin. In mixing bowl, combine the flaked salmon, cream cheese, Gouda cheese, cheddar cheese, 1 tablespoon dillweed, lemon pepper, paprika and jerk seasoning. Mix well by hand. Form into a ball, and sprinkle with remaining dillweed on top and sides for presentation.

Wrap well in plastic wrap, and chill until ready to serve.

To serve, unwrap and serve with crackers or bagel chips.

Serves 16.

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