Pecan-salmon spread


  • Prep Time15 mins
  • Total Time15 mins
  • Makes2 -1/4 cups (550 mL)
*PLUS Refrigeration Time: 120 minutes


  • 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.

Nutrition (per serving)

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.