1 lb. can salmon
1 c. liquid (juice & milk)
1 c. soft bread crumbs
1 c. diced celery
2 tsp. butter
2 tbsp. chopped parsley
3 eggs
1/4 c. chopped onion
1 tbsp. lemon juice
3/4 tsp. salt
1 unbaked pastry shell

Drain salmon; save liquid. Add milk to make 1 cup. Bone, skin and flake salmon. Combine liquids, crumbs and eggs. Let stand while preparing rest of ingredients. Cook celery and onion in butter until tender. Mix all ingredients together with the salmon. Pour into pastry shell. Bake at 400 degrees for 25-30 minutes. Let stand 10 minutes before cutting.

Serves 6.