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1 lb. can salmon (red sockeye)
1 10-1/2 oz. can cream of mushroom soup OR cream of celery
2 eggs or egg substitute, lightly beaten
1 cup fine dry bread crumbs
1/2 cup onion, finely chopped
1 tbsp. lemon juice

Sauce:
1 cup sour cream
2 tbsp. white horseradish
1 tsp. prepared yellow mustard

Drain salmon, reserving 1/4 cup liquid. Flake salmon. Thoroughly mix salmon with liquid and remaining ingredients.

Pack in well-greased 9"x5"x3" loaf pan. Bake at 375°F oven for about an hour. Serve with sauce.

Sauce:
Blend all ingredients together well. Chill.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A