1 (8 oz.) pkg. cream cheese, softened
1 (15 1/2 oz.) can salmon, drained and flaked
1/4 c. snipped parsley
1 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. Dijon mustard
1/3 c. freshly grated Parmesan cheese
1/4 tsp. pepper
2 c. chopped parsley

In medium bowl, beat cream cheese until fluffy. Stir in salmon, 1/4 cup parsley, lemon juice, salt, mustard, Parmesan cheese and pepper. Refrigerate, covered, at least 2 hours. Shape mixture into balls, using 2 level teaspoons for each. Dip bottom half of ball into parsley. Arrange parsley side down on serving platter. Refrigerate, covered. Serve with cocktail picks. Amount: About 5 dozen.

Variation: Substitute 3 (6 ounce) packages frozen crabmeat, thawed, well drained and flaked, or 3 (6 1/2 ounce) cans tuna, drained and flaked, for salmon.