(original recipe below)
250 grams Tin Red Salmon
225 grams Packet Cream Cheese
4 shallots (chopped finely)
2 tablespoons parsley (chopped)
Dash paprika
1 tablespoon cream
Method:
Beat salmon and cream cheese together in (in processor) until smooth, add cream and onion.
Fold in paprika and parsley.
Leave in fridge for 1 hour.