Festive Smoked Salmon Tabouli Balls with Pesto - Perfect for the Holidays!

With the holiday season fast approaching, finding dishes that are both impressive and easy to make becomes essential. This festive smoked salmon tabouli ball recipe paired with vibrant pesto fits the bill perfectly. Whether you are aiming for a standout luncheon dish or elegant appetizers, these flavorful balls bring a fresh and sophisticated touch to your holiday table.

Holiday menus often lean toward rich, heavy dishes. However, these smoked salmon tabouli balls offer a refreshing alternative that balances lightness with satisfying flavor. The combination of smoky salmon, fresh herbs, and zesty tabouli ingredients creates a unique taste experience. Plus, the pesto adds a burst of color and herbaceous depth that complements the salmon beautifully.

This dish works well for several reasons:

Cured Salmon - Tabouli Balls served with Pesto

Versatility: Serve it as an elegant main dish for a casual luncheon or make smaller balls for elegant appetizers; either as per photos below, but you can also opt for an even easier way to serve this dish by chopping up the smoked salmon, or if you prefer cured salmon, and mixing it in with the Tabouli and turning the mixture into small balls.

Ease of preparation: You can prepare the Tabouli, Pesto, and smoked Salmon balls in advance, which reduces the stress of holiday hosting.

Visual appeal: The green pesto and pink salmon create a festive look perfect for seasonal gatherings.

Nutritional balance: Packed with protein, fresh herbs, and vegetables, it offers a healthy option among indulgent holiday fare.

Ingredients You’ll Need

Gathering fresh, quality ingredients is key to making these tabouli balls shine. Here’s what you’ll need:

Plastic Wrap for Version 1 - end results as you see in the 1st Photo above.

Smoked or Cured salmon: About 200g (8 ounces) thinly sliced or finely chopped

Tabouli and Pesto that you can either buy readymade from a Delicatessen shop or make as per recipes below:

Ingredients for the Tabouli:

• Bulgur wheat: 1 cup, soaked and drained

• Fresh parsley: 1 cup, finely chopped

• Fresh mint: 1/2 cup, finely chopped

• Cherry tomatoes: 1 cup, finely diced

• Cucumber: 1 medium, finely diced

• Green onions: 3, thinly sliced

• Lemon juice: 1/4 cup, freshly squeezed

• Olive oil: 3 tablespoons

• Salt and pepper: To taste

• Pine nuts: 1/4 cup, toasted (optional for garnish when making the balls with the chopped smoked salmon)

  
  

For the pesto, check out my Pesto recipes on the website or use the ingredients here below:

• Fresh basil leaves: 1 cup, packed

• Parmesan cheese: 1/4 cup, grated

• Pine nuts or walnuts: 1/4 cup

• Garlic: 1 clove

• Olive oil: 1/3 cup

• Salt and pepper: To taste

  
  

Step-by-Step Preparation

Making the Pesto

1. In a food processor, combine basil, Parmesan, nuts, garlic, salt, and pepper.

2. Pulse while slowly adding olive oil until the pesto reaches a smooth, spreadable consistency.

3. Taste and adjust seasoning. Set aside and if using it at a later date, store in fridge until ready to use.

Make the Tabouli Base

1. Soak the bulgur wheat in cold water for about 20 minutes until tender. Drain well and squeeze out excess water.

2. In a large bowl, combine the bulgur with parsley, mint, cherry tomatoes, cucumber, and green onions.

3. Add lemon juice, olive oil, salt, and pepper. Mix thoroughly to blend flavors.

Version 1 of the Smoked Salmon Tabouli Balls - (as seen in 1st photo of blog post).

1. Place plastic wrap on cutting board.

2. Arrange 2- 4 slices of salmon on plastic wrap, then add a full tablespoon of

Tabouli (or less, depending on the desired size of the ball). Fold the sides over

and wrap the plastic around the salmon to form a ball, tightening it to achieve a

neat shape.

3. Keep in the refrigerator until you are ready to use it. You can do these one to two

days before serving.

Version #2 of the Smoked Salmon Tabouli Balls - that can be made with either cured salmon or smoked salmon.

Incorporating the Cured or Smoked Salmon

1. Gently fold the finely chopped cured or smoked salmon slices into the tabouli mixture. The salmon adds a smoky richness that contrasts nicely with the fresh herbs and vegetables.

2. Adjust seasoning if needed, balancing acidity and saltiness.

   
   

Forming the Balls

1. Using your hands or a small scoop, shape the mixture into small balls for appetizers or larger for a luncheon dish.

2. Place the balls on a serving platter lined with parchment paper and chill in the fridge before serving for at least 30 minutes to firm up.

   
   

Serving Suggestions

Version 1: I like to spread pesto swirls onto a plate, then placing the smoked salmon ball on top. If available, you can add a sprinkle some microgreens or other herb of choice. For a heartier lunch, I occasionally surround the salmon ball with additional tabouli as per the photos below. Sprinkling the balls with some fresh lemon rind is also a nice touch!

Version 2: As seen below. Here, I prefer to serve several pieces together over some pesto, garnished with fresh mint leaves as well as freshly grated lemon zest and crushed pine nuts.

Both versions are nice paired with a crisp white wine or sparkling water with lemon for a refreshing holiday drink.

Tips for Success

• Use fresh herbs: Fresh parsley, mint, and basil make a big difference in flavor.

• Don’t over-soak bulgur: It should be tender but not mushy to hold the balls together.

• Customize the pesto: Swap pine nuts for walnuts or almonds depending on preference.

• Make ahead: Prepare the tabouli and pesto at least a day in advance to save time on the day of assembling and serving. If you like, you can also do the smoked salmon balls a day ahead of time. The smaller cured salmon balls I normally make a few hours before serving.

Final Thoughts!

This recipe blends classic Middle Eastern tabouli with the elegant addition of smoked or cured salmon and fresh pesto. These appetizers or lunchtime dishes offer a distinctive choice without the need for complex methods or hard-to-find ingredients.

The blend of textures and flavors has consistently made these smoked salmon tabouli balls a favorite in my home and among my guests. Whether you present them as a first/or main course at a holiday luncheon or as bite-sized appetizers at a party, I am confident that their fresh, vibrant taste and colorful appearance will add a festive touch to any holiday table.

I hope you will enjoy making something different for the upcoming Holidays!

Until soon again.

Karitas