_6 servings_
1 can (1 pound) salmon
½ cup milk
3 cups soft breadcrumbs
¼ cup butter or margarine, melted
⅓ cup salmon liquid
3 egg yolks, beaten
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 tablespoon lemon juice
⅛ teaspoon pepper
3 egg whites, stiffly beaten
Drain salmon; save the liquid. Flake salmon.
Heat milk. Add breadcrumbs and butter or margarine and let stand 5
minutes. Add salmon liquid and beat until smooth. Add egg yolks, green
pepper, onion, lemon juice, pepper, and salmon; mix well. Fold in egg
whites. Pour into a well-greased 1½-quart loafpan.
Bake at 350° F. (moderate oven) 40 to 50 minutes, or until firm in
center. Remove from oven and let stand 5 minutes. Loosen from sides of
pan with a spatula and invert on a serving platter. Serve plain or with
a sauce.
_Menu suggestion_
Serve with onion or pea sauce, scalloped potatoes, lettuce salad, and
apple crisp.