1 (15 1/2 oz.) can salmon, drain and flake
2 c. soft bread crumbs
1/4 c. finely chopped onion
1/4 c. finely chopped parsley (or use parsley flakes)
4 eggs, lightly beaten
1-2 tsp. Worcestershire sauce to taste (optional)
1 tbsp. lemon juice
3/4 tsp. salt
2 tbsp. butter, melted

Take a large bowl, combine salmon, crumbs and onion, parsley, eggs, Worcestershire sauce, lemon juice, salt and butter. Mix well. Spoon into buttered loaf pan, spread smooth. Bake at 350 degrees., about 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before unmolding onto serving platter. Serve hot or cold with Quick Cream Sauce. Makes 6-8 servings.

QUICK CREAM SAUCE:

1/2 c. mayonnaise
1/3 c. milk
2 tsp. lemon juice
1 tsp. prepared mustard
1/8 tsp. salt

Combine mayonnaise, milk, lemon juice, mustard and salt in a medium saucepan. Heat gently until hot - do not boil. If desired - combine ingredients and serve cold over salmon loaf. Makes about 3/4 cup.