| | Directions | | Drain and flake salmon, saving liquid. Combine all ingredients except eggs and liquid. Mix well and place in a well-greased loaf pan. Combine the beaten eggs and liquid. Pour over salmon mixture in loaf pan. Bake in a moderate oven at 350° for 45 minutes until loaf is firm in the center. Unmold on a hot platter. Serves 6. |
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| Ingredients | | - |  | 1 can salmon (1 lb can) |
| - | | 3 cups fine bread crumbs |
| - | | 1 1/2 tablespoons Chopped parsley |
| - | | 1 tablespoon lemon juice |
| - | | 1 1/4 teaspoons salt |
| - | | dash cayenne |
| - | | 1/2 teaspoon celery salt |
| - | | 2 tablespoons grated onion |
| - | | 3 tablespoons butter, melted |
| - | | 2 well-beaten eggs |
| - | | 3/4 cup liquid (salmon, liquid plus milk) |
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