Salmon Loaf

• 1 can (1 lb.) salmon (do not drain)
• 1/2 c. chopped celery
• 1/4 c. chopped onion
• 1/3 c. margarine
• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 c. milk
• 4 eggs, slightly beaten
• 1/2 c. wheat germ
• 2 Tbsp. chopped or 1 Tbsp. dried parsley

1. Remove skin and bones from salmon.
2. In a skillet saute celery and onion in butter until onion is tender, not brown.
3. Remove onion and celery from butter.
4. Blend flour, salt and pepper into melted butter.
5. Stir until smooth.
6. Add milk all at once.
7. Cook over medium heat until mixture thickens.
8. Stir constantly.
9. (Save one cup for Hot Tarter Sauce, recipe follows.)
10. Combine rest of sauce with salmon, celery, onion and all ingredients.
11. Mix well.
12. Pour into well-greased loaf pan.
13. Bake for 45 minutes to 1 hour at 350u0b0. Let cool 10 minutes before removing from pan.
14. Pour Hot Tartar Sauce on salmon loaf and serve.

salmon, celery, onion, margarine, flour, salt, black pepper, milk, eggs, germ, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303204 (may not work)