4 tbsp. chopped onion
1/4 c. butter, melted
1 (1 lb.) can salmon, with liquid
3/4 - 1 c. milk
2 c. fine dry bread crumbs
3 eggs, lightly beaten
1/4 tsp. poultry seasoning
1/4 c. minced parsley
1/4 tsp. salt
Dash nutmeg
1 (10 3/4 oz.) can cream of mushroom soup
1 tbsp. lemon juice
1/2 tsp. paprika
4 stuffed olives, sliced

Saute onion in heated butter until golden. Set aside. Drain salmon, pouring liquid into measuring cup. Add enough milk to liquid to make 1/2 cup. Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg. Shape into 4 mounds and place in medium shallow baking dish. Mix together 1/2 cup milk, soup, lemon juice and paprika. Pour around salmon. Top each mound with 3 olive slices. Bake, uncovered at 350 degrees for 30 minutes. 4 servings.