Check out Plan all of your dinners for the week
2 cans (213 g each) salmon
1 cup (250 mL) liquid (from salmon plus milk)
2 tbsp (25 mL) chopped parsley or 15 mL (1 tbsp) parsley flakes
2 tbsp (25 mL) minced onion
1 tsp (5 mL) lemon juice
2 eggs, beaten
2 cups (500 mL) soft bread crumbs
1/8 tsp (0.5 mL) pepper
Drain salmon, saving the liquid. Flake salmon, crushing the bones.
Measure liquid from salmon, and add enough milk to make 1 cup (250 mL). Add milk mixture, parsley, onion, lemon juice, beaten eggs, bread crumbs and pepper to salmon. Mix well.
Pack into a greased 8½ “ x 4½ “ x 2½" (21 cm x 12 cm x 6½ cm) loaf pan.
Bake in a moderate oven - 350°F (180°C) - for 50 minutes or until firm. Serve sliced, hot or cold.
Recipe source: Margaret Prouse. Used with permission