Salmon Cream Cheese Log

    2 hours 15 min

    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.

    39 people made this

    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

    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. 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.
    2. Shape the cream cheese and salmon mixture into a log, approximately 20cm long. Roll log in pecans and parsley to coat. Refrigerate until serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (30)


    I have taken this to parties many times and it is always a winner. The only ingredient that I add is liquid smoke. It really gives it a "smoked salmon" flavor.  -  22 Dec 2001  (Review from Allrecipes US | Canada)


    Added cayenne pepper in with the nuts and parsley. Sprinkled it around the edge of the dish, also. Everyone loved it!  -  24 Dec 2001  (Review from Allrecipes US | Canada)


    I make almost an identical spread except I use smoked salmon and omit the pecans and parsley - same goes for this dip - there is never any left!! I will have to try the pecans/parsley next time. I believe if you don't have fresh smoked salmon you can use canned salmon and liquid smoke.  -  27 Dec 2001  (Review from Allrecipes US | Canada)