½ tsp dry mustard
½ cup buttered toast crumbs
2 eggs
2 tbsp finely chopped parsley
1 can cream of celery soup
2 tbsp finely chopped onion
Preheat
oven to 350º. Flake salmon, stir in bread crumbs, parsley, onions and mustard.
Beat eggs slightly and stir into salmon mixture. Add soup and liquid from salmon. Mix well.
Place into a greased loaf pan and bake 45 minutes or until lightly
browned. Serve hot or cold with lemon wedges and tartar sauce.
