Salmon Log

Now for a bit of retro food glamour and a walk down memory lane.  My Nana used to make this dish a lot, and when I say ‘a lot’ I mean, A LOT.  She brought a salmon log along to every occasion, big or small and always had some spare logs stashed in her freezer for a rainy day, surprise occasion or drop ins.  Eating this really transports me back to being a child and young teenager – familiar flavours are very cool like that.  It’s a very retro recipe but really is absolutely delicious and simple to make.  So good with crackers for nibbles instead of the usual dips or meat paté.  The logs freeze really well so are great to have on hand.  You can make them as big or small as you like so you might like to roll three mini logs and freeze a couple.

Ingredients

210g tin red salmon

250g block cream cheese

2 tsp tomato paste

½ tsp Tabasco sauce

3 tsp Worcestershire sauce

¼ cup mayo

1 cup fresh brown or sourdough breadcrumbs

1 tbsp finely chopped onion

½ cup flaked almonds

chopped parsley

Method

Cream the cheese, tomato paste, sauces and mayo together until smooth.

Remove the skin and bones from the salmon and flake.  Add to the cheese mixture along with the breadcrumbs and combine thoroughly.

Cover and refrigerate for 2 hours or more.

Mix the chopped onion and parsley with the almonds and spread evenly on a plate.  Make logs (as many as desired) with the salmon mixture, roll in the almond mixture and serve.