1 lg. can Red salmon
2 eggs, separated
2 tbsp. butter, melted
2 tbsp. bread crumbs
1/2 c. sour cream
2 tsp. onion, grated
1 stalk celery, diced small
1 tsp. lemon peel

Put salmon in bowl, break it up and remove small bones. Beat egg yolks, add to other ingredients. Beat egg whites until very stiff. Add all ingredients to egg whites. Fold in gently. Place in greased souffle dish or casserole. Bake at 350 degrees for about 45 minutes. Serve with cheese sauce or white cream sauce.