1 can (7 3/4 oz.) salmon
1 pkg. (8 oz.) cream cheese, softened at room temperature
1/4 c. crumbled blue cheese
1 tbsp. grated onion
2 tbsp. chopped parsley
1 tbsp. lemon juice
1/2 tsp. anchovy paste (optional)
1/4 tsp. pepper
1 tsp. Worcestershire sauce
Dash garlic powder
Sprigs of parsley, for garnish

Drain salmon. Blend cheeses with salmon and seasonings until smooth. Mold in small bowl lined with plastic wrap. Chill several hours. Unmold to serve, garnishing with sprigs of parsley. Serve with crackers, toast rounds or thinly sliced rye bread. Makes about 2 cups pate.