Avril Supermarché Santé
Collaborator recipe: salmon spread (by Marie-Soleil Michon)

Collaborator recipe: salmon spread (by Marie-Soleil Michon)

I really like happy hour: I am a big fan of terrines, spreads, pâtés, and so on ! The recipe that I present to you today is very simple to prepare. Don’t forget to buy a ton of crackers, because this salmon spread is irresistible! It can also be served on cucumber slices, or endive leaves. Believe me, your guests will be asking for more!



- 250g cream cheese*

* For a vegan version: use VegNature cashew nut “cream cheese” or “goat cheese”.

- 1 can (150g) flaked salmon (drained, skin and bones removed)

- 1/3 cup red onions, finely chopped

- ¼ cup parsley, finely chopped

- ¼ cup walnuts, coarsely chopped

Optional seasonings

- Freshly squeezed lemon juice

- A few drops of Worcestershire sauce

- A few drops of Tabasco sauce

- Black pepper

- Organic granulated kelp (salt substitute)


  1. Crumble cream cheese at room temperature until smooth.
  2. Add the flaked salmon and red onions. Mix.
  3. Season to taste.
  4. Using parchment paper, roll the mixture to form a small log.
  5. Refrigerate for 1 hour.
  6. Just before serving, roll cheese log in parsley and walnut mixture.

About Marie-Soleil Michon

Title: TV and Radio Host

Marie-Soleil Michon is host of “Ça vaut le coût”, aired on Mondays at 7:30 pm on Télé-Québec TV network. She also hosts “Le meilleur de Véronique et les Fantastiques” on Saturdays and Sundays from 7am to 9am on the entire ROUGE FM network. You can also follow her on Twitter (@MSMichon) and Instagram (@MarieSoleilMichon).