8 oz. drained canned salmon
2 med. eggs, separated
1/2 c. skim milk
1/4 c. finely chopped celery
2 tbsp. dehydrated onion flakes
2 tbsp. finely chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 med. eggs, hard cooked & sliced, optional

Mash salmon. Beat egg yolk with milk. Add celery, onion flakes, parsley, salt and pepper. Stir into salmon; mix well.

Beat egg whites until stiff but not dry. Gently fold into salmon mixture. Spoon into a non-stick 9 x 5 x 3 inch loaf pan. Sprinkle with paprika. Bake at 350 degrees for 45 minutes or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 servings.