A recipe from the Good Food collection.
250 g (8 oz) cream cheese, softened
2 tablespoons sour cream
1 tablespoon lemon juice
3 spring onions, chopped
420 g (14 oz) can red salmon, drained, skin and bones removed, flaked
1 teaspoon freshly ground black pepper
1/3 cup (40 g/1 1/4 oz) finely chopped pecan nuts
80 g (2 3/4 oz) fresh chives, finely chopped
1. Beat the cream cheese, sour cream and lemon juice in a bowl until smooth. Stir in the spring onion, salmon, pepper, pecan nuts and a quarter of the chives until combined. Refrigerate for several hours to firm.
2. Place the mixture on a sheet of plastic wrap and roll into a log shape. Roll the log in the remaining chives and refrigerate until needed. Serve with crackers or bread.