Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)
Directions
Drain, debone and flake salmon. Add the remaining ingredients except the garnishes.
On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
Reviews
This is a fabulous recipe! My "go-to" for Salmon Pate