1 can salmon
1/2 c. milk
1 1/2 c. soft bread crumbs
3 egg yolks (lightly beaten)
1 tbsp. lemon juice
3 tbsp. onion
1/2 c. shredded raw carrot
1/2 tsp. salt, pepper
3 egg whites, beaten
4 tbsp. melted butter
Parsley

Mix salmon and juice - just juice, milk, bread crumbs and melted butter. Let stand 5 minutes. Add yolks, lemon, onion, carrots, salt, pepper, parsley and salmon. Fold in stiffly beaten egg whites. Line bottom of 8 inch cake pan buttered generously. 350 degree oven, 35-40 minutes.