1 (14 oz.) can salmon
milk
1 egg yolk
1 c. fine bread crumbs
1 c. diced celery
1/2 tsp. paprika
3 tbsp. butter, melted
1 egg white
1/3 c. mayonnaise

Drain salmon, reserving liquid. Combine salmon with enough milk to make 1 1/2 cups. Beat egg yolks and combine with milk and salmon liquid. flake salmon. Fill buttered, 8-inch square baking pan with 1/2 of crumbs, then celery, flaked salmon and remaining crumbs. Sprinkle with paprika and melted butter. Evenly distribute milk-egg liquid and bake at 450°F until top is golden, about 20 minutes. Beat egg white until stiff and fold in mayonnaise. Spread lightly and evenly over baked salmon. Return to oven and bake until golden brown, about 5 minutes.

Makes 6 servings.