Smoked Salmon Ricotta Truffles
"I thought this recipe sounded really good. Instead of your usual cheese ball, I thought the presentation of this would be really unique-salmon truffles?! I found this recipe in our weekly grocery flyer. The recipes it posts are always great!"
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
24
ingredients
- 250 g mascarpone cheese
- 1⁄4 cup ricotta cheese
- 1 tablespoon capers, drained and chopped
- 1⁄4 cup smoked salmon, chopped into small pieces
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup fresh dill, chopped
directions
- stir together the mascarpone, ricotta, capers, salmon and 1/4 cup each of the parmesan and dill.
- refrigerate for 20 minutes.
- using two spoons, form the mixture into 1 inch balls and roll half in the remaining parmesan and the other half in the remaining dill.
- chill until firm, approximately 10-15 minutes.
- serve.
- prep time includes all the chilling time.
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Reviews
-
Very good! The directions were clear and easy to understand, and everything came together really well. I didn't use capers (can't stand them!), but otherwise followed the recipe closely. I don't think I had my dill chopped finely enough, because the one truffle I rolled in dill looked pretty dopey. It gave me a good excuse to eat it, though, and it was tasty! I rolled all the rest in parmesan cheese. I'm taking these to my sister's baby shower tomorrow - I think they're going to disappear FAST! -
These were so delicious and very easy to make. I used 1 cup (8 oz) of the mascarpone cheese. Found it at Trader Joe's. I also had to use dry dill weed as I could not find a significant amount of fresh dill this time of year. I think the fresh dill would be best to use when it is available. I was so easy in that I just put all the ingredients in the food processor and 3 minutes later, it was mixed. I scooped out little balls with a small cookie scoop (made 21). I put them in the freezer for an hour to firm up. Then I took them out, rolled them into a more ball shape and then tossed them in a bowl with the parm or dill. Served with crackers. The capers and salmon gave it a nice salty flavor so there's really no need to season. Very original - great for a party. -
This recipe is great, but I had one problem. I put the mixture in the refrigerator for more than 20 minutes, but it was so soft, that I had a hard time rolling it into balls. The next time, I might try putting it in the freezer for 20 minutes. C. Spanjer -
This is one great recipe. It was sooo easy to follow the directions and the flavors all blended nicely. This was on my appetizer tray for Easter Brunch and I was asked for the recipe several times. A nice change from the regular cheese balls and so pretty to look at. Thanks Um-um for a winning recipe. I made it exactly as posted and wouldn't change a thing.
RECIPE SUBMITTED BY
I'm a stay at home mommy of 2. I was raised in St. Jacobs, Ontario, Canada. My favorite cookbook comes from the public school I went to in St. Jacobs. I love it because the recipes are personal ones that are tried and true! I love to cook, bake, can, etc. I consider myself really fortunate to have been raised in an area where home baking and canning where the norm. I watched my mom and grandma preparing homemade jams and pickles every year and I caught the "bug". I really enjoy simple, delicious recipes! However, if a recipe is amazing I don't mind putting the extra time and expense into it.
