1 lb. can (2 c.) salmon
2 tbsp. butter
2 tbsp. chopped celery
2 tbsp. chopped parsley
2 c. seasoned mashed potatoes
3 eggs
1 tsp. salt
1 tsp. minced onion
1 tsp. lemon juice
Few drops of Tabasco sauce

Drain fish, remove bones and flake with fork. Melt the butter and cook the celery and parsley a few minutes. Combine salmon, mashed potatoes and seasonings, add beaten egg yolks and beat until very light. Fold in well-beaten egg whites, pile lightly at once into a greased baking dish and bake in moderate 350 degree oven for 1 hour or until set in the center and lightly brown.

Attractive for serving as a luncheon dish if baked in custard cups.