Chef Dustie

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Chef Dustie provides guidance to sous chef Jaizohn during a catering event, offering insights into food preparation, flavor profiles, and presentation techniques. Chef Dustie encourages culinary growth, equipping others with the skills to create memorable dining experiences from start to finish.

Happy Sunday, a day to reset and relax for the upcoming workweek and holiday traffic. Make sure to take a moment and create a dish that's ahh-inspiring. This week, Chef Dustie shares a recipe that is easy and delicious! Smoked Salmon Cheeseball is one of my signature holiday appetizers.

You will need: 1 8oz package cream cheese, 1 block smoked Gouda, shredded, 1 block pepper jack, shredded, 1/3 cup shredded shallots, 3 sprigs fresh garden onion (green onion) sliced, 5 Tbs. capers, chopped, 1 tsp each; Rosemary, Clove, Basil, Thyme, 1 Package Sockeye Smoked Salmon or you can use a variety pack of Latitude 45 brand (Dustie's Favorite), 1/3 cup Honey, and 1/3 cup chopped pecan (optional).

Directions: Using a large bowl, place cream cheese and shredded cheeses together, blend with a sharp edge pastry cutter, and set aside. Using a chef knife, coarse chop smoked fish, adding seasonings, capers, onion, and chop together. Add to cheese mixture and blend with pastry cutter, adding shredded shallot and pecans. Blend and form into a small ball using gloved hands, or find the smallest bowl or form you'd like to use, and line with cellophane wrap and form cheese mixture into there, adding bottom layer of wrap to turn over from the form.

Let stand in refrigerator for 1-2 hours to set, and place on serving dish, drizzle honey on top, and add your crudité and pita chips. Then serve, great for a gathering or holiday party!

Bon appétit!