16 oz. can salmon
2 tbsp. butter
2 tbsp. chopped celery
2 c. mashed potatoes
2 beaten egg yolks
1 tsp. salt
1 tsp. minced onion
2 beaten egg whites

Remove skin and bones of the canned pink salmon and flake. Saute 2 tablespoons celery (chopped) in 2 tablespoons of melted butter for a few minutes.

Combine salmon, celery and 2 cups of mashed potatoes. Add 2 beaten egg yolks, 1 teaspoon salt, 1 teaspoon minced onion and beat mixture until very light. Fold in the beaten egg whites and bake in a greased casserole at 350 degrees for 1 hour or until lightly browned.