5 med. potatoes
1 lb. can red salmon
Salt and pepper
1 egg, beaten
1 tbsp. flour
1 tsp. chopped parsley
1 c. milk
Flavored bread crumbs
3 tbsp. butter

Thinly slice potatoes and boil 1 minute in salted water. Skin and bone salmon. Arrange potatoes and salmon in layers in buttered casserole dish starting with potatoes and ending with salmon. Mix egg, milk, flour and parsley. Pour over potatoes and salmon. Top with bread crumbs and dabs of butter. Bake at 325 degrees for 35 minutes.