Pecan-salmon spread

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PREP TIME

15 min

Makes

2 -1/4 cups (550 mL)

* PLUS Refrigeration Time: 120 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 2.3 g,
  • Carbohydrates
  • 0.7 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 63 mg.

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.