6 oz. drained, canned water chestnuts, diced
1 can salmon (about 10 oz.)
1 egg, beaten
1/2 c. each diced celery and onion or scallions (green onions)
1/3 c. plus 2 tsp. ketchup
1 tsp. chopped fresh dill or 1/4 tsp. dried
1/4 tsp. each pepper & Worcestershire sauce
Dash of hot sauce (opt.)
4 lemon or lime wedges

Preheat oven to 350°F.

In large bowl combine all ingredients except lemon (or lime) wedges. Spray baking sheet with nonstick cooking spray; turn salmon mixture out onto sheet and shape into loaf.

Bake until top of loaf is lightly browned, 35 to 45 minutes.

Serve warm or let cool, then cover and refrigerate until chilled. Slice loaf and serve with lemon or lime wedges.

Makes 4 servings.