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250-g pkg cream cheese, at room temperature
1 tbsp horseradish
1/2 tsp cayenne pepper
425-g tin salmon, or 2 213-g tins, drained
1 green onion, finely chopped
1/2 cup toasted pecans, finely chopped
2 tbsp finely chopped fresh parsley
Use a food processor, blender or electric mixer to thoroughly mix cheese with horseradish and cayenne. Using a fork, finely flake well-drained salmon. Stir into cream cheese mixture with green onion.
Line a 2-1/2 cup (625 mL) round-bottomed bowl with plastic wrap. Pack salmon mixture into bowl. Press another piece of wrap onto surface. Refrigerate at least until cold, about 2 hours, or up to 2 days.
When ready to serve, remove clear wrap from top of spread. Turn bowl upside down onto a serving plate. Remove plastic wrap. Press nuts into surface. Sprinkle with parsley. Serve with crackers.
Calories 37, Protein 2.3g, Carbohydrates 0.7g, Fat 2.8g, Fibre 0.1g, Sodium 63mg.
Barbara-jo McIntosh, author of Tin Fish Gourmet (Raincoast), picked up this recipe in Lunenburg, N.S. It's the first to disappear from a buffet. We've simplified it a little.