1 1/4 lbs. fresh or 1 lb. can salmon
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire
1 tsp. onion juice
3 egg whites
1 c. heavy cream

Steam salmon and drain, or pick over canned salmon. Add seasonings and mix well. Omit salt if canned salmon is used. Add unbeaten egg whites, one at a time, blending thoroughly after each addition. Add cream and mix well. Pour into well oiled 1 quart casserole. Place in pan of hot water. Bake at 375 degrees for 40 minutes or until firm. Chill. Serve with sauce.

SAUCE:

3/4 c. sour cream
1/2 c. grated cucumber
1 tbsp. lemon juice
1 tbsp. minced onion
1 tsp. salt
Dash of cayenne

Combine ingredients.