1 can (15-oz) salmon, drained
1/2 cup Fresh bread crumbs
1 medium Onion, chopped
1/2 Lemon, juice of
1 cup Evaporated skim milk
1 Egg
Salt and pepper
1/2 cup Chopped celery
Dill sauce (see recipe)
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Put all ingredients except celery and dill sauce into blender; blend well. Scatter celery into a non-stick ring mold or loaf pan which has been rubbed lightly with margarine. Pour contents of blender into mold or pan.
Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70 minutes for loaf pan, or until knife inserted in center comes out clean.
Remove from oven and let stand 5 minutes. Unmold onto serving platter. Serve with Dill Sauce (see recipe in this cookbook).
Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA for calcium each.
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