Walnut encrusted salmon spread

    3 hours 15 min

    Tinned salmon is blended with cream cheese, lemon juice, spring onions and seasonings, then rolled in a mixture of fresh parsley and chopped walnuts. Serve alongside crackers, crositini or crusty bread.

    44 people made this

    Makes: 1 ball

    • 1 (213g) tin salmon, drained and flaked
    • 225g cream cheese, softened
    • 1 tablespoon lemon juice
    • 3 tablespoons finely chopped spring onions
    • 2 teaspoons horseradish
    • 1/4 teaspoon salt
    • 1/4 teaspoon hot pepper sauce
    • 1/4 teaspoon Worcestershire sauce
    • 55g walnuts, chopped
    • 4 tablespoons chopped fresh parsley

    Prep:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr15min 

    1. In a medium bowl, mix salmon, cream cheese, lemon juice, spring onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in cling film. Chill in the refrigerator 3 hours or until firm.
    2. On a large piece of greaseproof paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.
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    Reviews in English (43)


    This is delicious. I used 16 oz of drained pink salmon,liquid smoke in place of the worcestershire sauce, and minced yellow onion instead of green onions. I didn't roll it in walnuts or parsley, I just plopped it in a pretty serving bowl as a spread and sprinkled a little dill on top. I served it surrounded with an assortment of crackers, crudites, and cocktail rye bread-which is really yummy with this!  -  14 Mar 2003  (Review from Allrecipes US | Canada)


    This is a fantastic appetizer for holiday or non holiday occasions. My friends enjoy it so much, that they request I bring it to get togethers both formal and casual. If the gathering is large, this recipe can be doubled & looks great as an extra large ball on a bigger platter with a large assortment of crackers. A+  -  14 Dec 2003  (Review from Allrecipes US | Canada)


    I've added 1/2 envelope unflavored geletin (dissolved in 1/4 cup boiling water) to this and pressed it into a small fish-shaped geletin mold. The texture is a little more like a Pate'. It makes a great presentation at events that I cator! Just remember to coat the pan liberally with nonstick spray and chill completely before removing it from the pan.  -  16 Nov 2006  (Review from Allrecipes US | Canada)

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