Salmon Surprise Loaf

• 1 x bread crumbs for pan
• 2 cans salmon
• 10 ounces spinach frozen, chopped, thawed
• 24 each crackers, saltine unmelted
• 4 each scallions, spring or green onions chopped
• 1/2 cup parsley leaves
• 13 cup liquid egg substitute no-cholesterol, fat-free
• 1/4 cup milk, skim, evaporated
• 1 x lemon zest
• 1 x lemon juice
• 1 1/2 teaspoons dill weed
• 1/4 teaspoon black pepper

1. Preheat oven to 350F (180C).
2. Grease 9 x 5-inch loaf pan; coat with bread crumbs.
3. Drain salmon; debone and discard dark skin.
4. Place in large bowl.
5. Press liquid from spinach.
6. Combine spinach, saltines, green onion, parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor.
7. Whirl until vegetables are finely chopped.
8. Add to salmon; mix well with clean hands to blend.
9. Spoon mixture into the prepared pan.
10. Bake in preheated 350F (180C) F oven for 50 minutes until lightly browned.
11. Cool in pan 10 minutes.
12. Invert the loaf onto a serving platter.

bread crumbs for, salmon, crackers, scallions, parsley, liquid egg substitute, milk, lemon zest, lemon juice, dill weed, black pepper

Taken from recipeland.com/recipe/v/salmon-surprise-loaf-43710 (may not work)