1 can (15 1/2 oz.) salmon
1/3 c. milk
3/4 c. soft bread crumbs
2 eggs
2 tbsp. minced onion
1 tbsp. lemon juice
1 tbsp. minced parsley
1/4 tsp. salt
Dash of pepper

Drain and flake salmon, reserving liquid. Pour milk over bread crumbs. Let stand 5 minutes. Add salmon and liquid, eggs, onion, lemon juice, parsley and seasonings.

Spoon into oiled loaf pan. Bake at 350 degrees for 40 to 45 minutes. Serve with creamed peas or tangy sauce.

TANGY SAUCE:

Combine:

1 can cream of celery soup
1/4 c. mayonnaise
2 tbsp. lemon juice
2 tbsp. milk

Heat to boiling. Serve hot.