Salmon Cream Cheese Log

Ingredients:

• 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

Preparation:

1. In a medium bowl, beat together cream cheese, spring onion, lemon juice, horseradish and cayenne. 
2. Fold in salmon until well blended. 
3. Cover and chill in the refrigerator at least 2 hours.
4. Shape the cream cheese and salmon mixture into a log, approximately 20cm long. 
5. Roll log in pecans and parsley to coat. 
6. Refrigerate until serving.