One 7 ounce salmon, red 1/4 cup of crumbled blue cheese 2 tablespoons of chopped parsley 1/4 teaspoon of pepper Dash garlic powder One 8 ounce package of cream cheese 1 tablespoon of grated onion 1 tablespoon of lemon juice 1 teaspoon of Worcestershire sauce 1/2 teaspoon of anchovy paste (optional)
Drain can of salmon - blend cheese with salmon and seasonings until smooth - mold in small bowl lined with plastic wrap - chill several hours. Unmold to serve with crackers or thin sliced rye bread. Makes 2 cups pate.
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