1 (1 lb.) can of salmon or about 1 lb. of fresh lake salmon, after boiling
2/3 c. fine bread crumbs
1/3 c. milk
2 eggs
1 tsp. salt
2 tbsp. lemon juice
2 tbsp. diced onion
1 tbsp. chopped parsley

Remove skin and bones from fish and flake. Soak bread crumbs in milk for 5 minutes; add slightly beaten eggs and mix well. Add remainder of ingredients and fish. Mix well.

Grease a 9 x 5 inch bread pan; line with waxed paper and grease it. Pack salmon mixture into the pan. Bake at 350 degrees for 30 minutes. Turn out onto serving platter and remove paper. Can be served with creamed peas over the top.

CREAMED PEAS:

Make a white sauce: Melt 2 tablespoons butter in a pan. Add 2 tablespoons flour and mix well. Add 1 cup milk; stir constantly until thick. Add 1 can drained peas. Heat thoroughly and serve over salmon loaf.