2 cans (1 lb.) salmon
1/4 c. finely minced onions
1/4 c. chopped parsley
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. ground thyme
2 c. coarse cracker crumbs
1/2 c. milk
4 eggs, well beaten
1/4 c. melted butter
Shrimp Sauce, see below

Drain salmon, saving liquid. Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and cracker crumbs; mix lightly. Add salmon liquid plus enough milk to make 1 cup, add eggs and melted butter. Mix lightly. Spoon into greased 2 quart loaf pan or casserole. Bake in moderate oven (350 degrees) 1 hour or until loaf is set in center. Makes 8 servings.

Shrimp Sauce: Add 1/4 cup milk to 1 can of shrimp soup. Spoon over salmon loaf before serving.