Preparation:
Using a for, in medium mixing bowl thoroughly combine all ingredients except parsley and melba rounds.
Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Transfer salmon mixture to serving platter and form into a mound; using rubber scraper smooth sides and shape into a ball.
Sprinkle parsley over surface of ball, pressing to adhere. Serve with melba rounds.
Serving suggestion: Try this on crisp bread, as a dip for breadsticks, or as a tasty sandwich filling. |
