About this recipe:Cream cheese is blended with horseradish, lemon juice, spring onions, cayenne and flaked salmon, before being formed into a log and rolled in chopped pecans and parsley. Serve with crackers, crostini or crusty bread.
Makes: 1 20cm log
225g cream cheese, softened
1 spring onion, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon horseradish
1/4 teaspoon cayenne pepper
1 (418g) tin salmon, drained and flaked
60g pecans, chopped
2 tablespoons chopped fresh parsley
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Method Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
In a medium bowl, beat together cream cheese, spring onion, lemon juice, horseradish and cayenne. Fold in salmon until well blended. Cover and chill in the refrigerator at least 2 hours.
Shape the cream cheese and salmon mixture into a log, approximately 20cm long. Roll log in pecans and parsley to coat. Refrigerate until serving.