|Canned salmon||7 1⁄2 Ounce (1 can)|
|Cream cheese||3 Ounce, softened (1 package)|
|Pickle||1 Tablespoon, chopped|
|Worcestershire sauce||1⁄2 Teaspoon|
|Mayonnaise||1 Tablespoon (to moisten)|
|Parsley||1 Tablespoon, chopped (to garnish)|
1. Mash salmon after thoroughly draining it.
2. Add rest of the ingredients, excluding parsley, and mix well.
3. Shape the mixture into balls with ¾ inch diameter and roll in parsley.
4. Sprinkle a little cream on the salmon balls and serve immediately with Champagne.