1 (16 oz.) can red salmon
1 c. sour cream
1 tsp. marjoram
1 egg
1/2 tsp. onion salt
1/2 tsp. garlic powder
2 tsp. lemon juice

Drain salmon. In a medium bowl, beat egg and add to salmon. Add onion salt, garlic, marjoram, lemon juice and approximately 2/3 of sour cream. Mix well.

Put mixture in a small square cake pan and pour the rest of sour cream on top. Bake 30 minutes at 325 degrees. Cut into wedges and serve. Yield: 4 servings.