1 slice whole wheat bread
1/4 c. canned salmon, drained and flaked
1 egg, beaten
1/2 c. evaporated skim milk
1 tbsp. each chopped onion, celery and parsley
1 tsp. dried dill weed
Dash pepper
1/4 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Coat small souffle dish with non-stick spray.

In bowl break bread into small pieces. Mix in remaining ingredients. Pour mixture into prepared souffle dish. Bake 35 minutes or until knife inserted in center comes out clean. Souffle will collapse while cooling. Serves one.