1 can salmon, drained (15 1/2 oz.), flake, discard skin & bones
1 c. Progresso bread crumbs
1 c. sour cream
2 eggs
1/3 c. chopped green onions
3 tbsp. pimento, chopped
1/2 tsp. red pepper
1/4 c. chopped celery
1/8-1/4 tsp. salt
1/3 c. chopped nuts, optional
10 sheets phyllo, thawed
1/2-1 c. butter, melted, clarified

Preheat oven to 400 degrees. Combine flaked salmon, add crumbs, eggs, sour cream, nuts, onions, celery, pimento, pepper and salt. Mix well with fork or spoon.

Butter phyllo as for strudel. Spread with salmon mixture; roll like streusel. Freeze or bake until golden 20-25 minutes. Slice to serve. Will crumble a little when slice. Bake with rice foiled weight against it.