1 can salmon (15-1/2 oz)
3/4 cup seasoned bread crumbs
1/3 cup onion (chop fine)
1 egg, lightly beaten
1 clove garlic, minced
1/4 tsp. salt
Dash of pepper
3 tbsp. lemon juice
2 tbsp. minced parsley

Drain salmon, but reserve the liquid; flake. Combine salmon, reserved salmon liquid, bread crumbs, onion, egg, garlic, salt and pepper. Shape into balls, about 1-inch in diameter. Chill for a couple of hours in refrigerator. Brown salmon balls on all sides in hot oil. Drain on paper towels and transfer to chafing dish or warm serving dish. Add lemon juice and parsley to small skillet and warm. Pour over salmon balls. Serve with toothpicks.

*Makes approximately 3 dozen.


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