1 can red salmon
2 tbsp. Worcestershire sauce
2 (8 oz.) pkg. cream cheese
1 tsp. paprika
1 tbsp. mayonnaise
1 tbsp. lemon juice
1 sm. onion, grated

All ingredients at room temperature. Remove bones from salmon and mix all together. Add cream if necessary to hold together. Grease mold with salad oil. Pour mixture in mold and refrigerate overnight. Unmold by cutting around edges and shake. Garnish with parsley.