Salmon Pate

1 250 g pkg. light or regular cream cheese, at room temperature
1 Tbsp (15ml) horseradish
1/2 tsp (2 ml) cayenne pepper
1- 15 oz (425 g) tin Sockeye salmon or 2 - 7 1/2 oz (213 g) tins, drained
1 green onion, finely chopped
1/2  cup (125 mls) walnuts
2 Tbsp (30 mls) finely chopped fresh parsley

Use a food processor, blender or electric mixer to thoroughly mix cheese with horseradish and cayenne. Use a fork, finely flake well-drained salmon. Stir into cream cheese mixture with green onion.
Line a 2 1/2 cup (625 ml) round-bottomed bowl with plastic wrap. Pack salmon mixture into bowl. Press another piece of wrap onto surface. Refrigerate at least until cold, about 2 hours, or up to 2 days.
When ready to serve, remove clear wrap from top of spread. Turn bowl upside down onto a serving plate. Remove plastic wrap. Press nuts into surface. Sprinkle with parsley. Serve with crackers.