- 1 20 oz can pink salmon
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- ½ teaspoon worcestershire sauce
- ¼ teaspoon garlic powder
- ¾ teaspoons onion powder
- ½ teaspoon dry mustard
- dash hot pepper sauce, Tabasco
- ¾ cup almonds, sliced
- 8 ounces cream cheese
- 1 tablespoon dried parsley, divided
ingredients
directions
Drain and flake salmon. Combine salmon with 1/2 the parsley and the rest of the ingredients except the almonds. Chill until firm enough to shape. Mold mixture into a fish shape on a platter. Arrange almonds like fish scales. Garnish with parsley, chill for several hours. |
Categories
Appetizers
