1 (16 oz.) can salmon, drained & flaked
1/4 c. finely chopped green pepper
2 tbsp. lemon juice
6 English muffins, split
2 tbsp. butter
3 tbsp. flour
1 c. milk
1/2 tsp. salt
Dash of pepper
Dash of paprika
3 eggs, separated
1 c. (4 oz.) shredded natural Swiss cheese

Combine salmon, green pepper and lemon juice and divide mixture evenly over muffin halves.

Make a white sauce by melting butter, stir in flour and cook until bubbly. Slowly add milk, stirring constantly until mixture thickens. Add seasonings. Remove from heat. Add small amount of sauce to slightly beaten egg yolks, return to sauce mixture in pan.

Cook, stirring constantly, until thickened. Cool, stir in cheese and fold into stiffly beaten egg whites. Divide mixture evenly over salmon topped muffin halves.

Sprinkle with additional paprika. Bake in preheated 375 degree oven for 20 to 25 minutes or until golden brown. Makes 6 servings.

Variation: 2 cups chopped, cooked chicken or 2 (6 1/2 oz.) cans tuna, drained and flaked, may be substituted for salmon.