1 (16 oz.) can salmon/mackerel
1 tbsp. vinegar or lemon juice
Cold water
2 med. eggs, beaten
1/2 tsp. salt
1/8 tsp. black pepper
1 slice bread, finely crumbled
1/4 c. celery & leaves, finely chopped
2 tbsp. green onion, finely cut
1 tbsp. green pepper, finely cut

Preheat oven to 350 degrees. Prepare a 7 1/2 x 2 1/2-inch loaf pan with vegetable pan coating (spray or solid).

Drain salmon, saving liquid. Discard skin, but save bones. Flake salmon lightly, but well, with a fork (yield 3 cups). Crush bones and mix with salmon. Add vinegar and enough cold water to make 1/2 cup total liquid. Add remaining ingredients and mix thoroughly. Pack into the prepared loaf pan. Bake 1 hour. Leave loaf in pan for 5 minutes before unmolding onto serving plate. To serve, cut across width in 4 thick or 8 thin slices.