3 eggs
2 c. milk
1 c. cracker crumbs
1 tall can of red salmon (free from skin, etc.)
1/8 tsp. thyme
1/2 tsp. tarragon
1 tbsp. parsley
1/8 tsp. dill

Beat eggs lightly, add crumbs and milk. Stir in salmon and remaining ingredients. Bake in a shallow dish at 325 degrees for 30-40 minutes. When done, spread thickly with butter, return to oven and brown. Garnish with fresh parsley sprigs.