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In a pan, toast the pecans with butter and a pinch of salt, adding thyme halfway through the cooking process. This should take about 15 minutes until they become fragrant.
Grate the shallot using a micro-grater and set it aside.
Roughly chop the toasted pecans, reserving about a quarter of them for later use as a topping.
Dice the celery and place it in a bowl along with the remaining chopped pecans, the butter from the pan, a splash of heavy cream, crème fraîche, and the grated shallot. Mix everything together until it becomes soft.
Allow the pecan mixture to cool for approximately 10 minutes.
Incorporate the cream cheese, lemon zest, pepper, and additional salt if necessary, mixing until the mixture is smooth.
Transfer the mixture onto a serving platter, smoothing the top, and sprinkle finely chopped spring onions over it.
Chill in the refrigerator for about 30 minutes or until you are ready to serve.
Before serving, add the reserved chopped pecans on top and enjoy with sliced baguette.