2 (1 lb.) cans salmon
1/4 c. finely chopped onion
1/4 c. chopped parsley
1/4 c. lemon juice
2 c. coarse cracker crumbs
4 eggs, well beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2-1 tsp. ground thyme
1/2 c. milk
1/4 c. butter, melted
1 can shrimp soup

Drain salmon, save liquid. Flake salmon into bowl. Add onion, parsley, lemon juice, seasonings and cracker crumbs. Mix lightly. Add salmon liquid, plus enough milk to make 1 cup. Add eggs and melted butter. Mix lightly.

Spoon into heavily greased 2 quart loaf pan or casserole. Bake in moderate oven (350 degrees) 1 hour or until loaf is set in center. Makes 10 servings. Heat a can of condensed shrimp soup. Add 1/4 cup milk, stir until smooth. Spoon onto hot salmon loaf.