1 x 210g can EMMA Sliced Mushrooms, drained
1 x 210g can of Salmon
1 x 350g pottle cream cheese
1 tbsp lemon juice
1 tsp grated onion
1 tsp worcester sauce
1/2 cup walnuts
2 tbsp chopped parsley

Put the salmon, mushrooms, cream cheese, lemon juice, onion and worcester sauce into the food processor and whizz briefly to combine.  The texture should be slightly chunky.

Chop the walnuts and parsley together on a chopping board.

Wet your hands with water, scoop out the salmon and mushroom mixture and shape it into a log about 15cm long.  Place the log on the chopped nut mixture and roll so as to coat the whole log.  Be sure to pat a little of the nut mixture into the ends of the log.

Wrap the coated long in cling-wrap and chill until required.

Serve on a plate with crackers.