1 1/2 c. boiling water
1/2 c. milk
1 envelope (1/2 pkg.) instant dry or 1 pkg. instant fresh, mashed or whipped potatoes
3 egg yolks, beaten
2 tbsp. parsley, minced
1 (7 3/4 oz.) can salmon
1 tbsp. onion, grated
1 tbsp. lemon juice
1 tsp. seasoned salt
1/8 tsp. pepper
3 egg whites, beaten

Drain, bone and flake salmon, set aside. Combine water and milk in medium sized bowl. Beat in potatoes; stir in egg yolks, parsley, salmon, lemon juice, salt and pepper. Blend well. Gently fold in beaten egg whites. Turn mixture into lightly greased 2-quart casserole. Bake in slow oven (325 degrees) for one hour or until puffy and golden brown. Makes 4 to 6 servings. 227 calories per serving. Preparation time: 20 minutes.