1 egg
2 c. pink or red salmon
Liquid from salmon plus milk to make 3/4 c. (or use 3/4 c. milk)
1 1/2 c. coarse cracker crumbs
1 tbsp. lemon juice
1 tsp. chopped onion
1/8 tsp. salt
1/8 tsp. pepper

Heat oven to 350 degrees. Grease 1/2 of a 9 x 5 x 3 inch loaf pan. Blend egg into flaked salmon. Stir in remaining ingredients. Spoon lightly into greased half of pan. Pat into loaf shape. Bake 45 minutes, until top is golden and crisp. Serve with lemon wedges.

Tangy cream sauce to go with salmon loaf. 1/2 cup mayonnaise, 1/3 cup milk, 2 teaspoons lemon juice, 1 teaspoon mustard, 1 teaspoon Worcestershire, 1/8 teaspoon salt. Mix together and heat over low heat, until hot but not boiling. Spoon over salmon loaf.