Salmon Souffle

1 tbl. butter

1/4 cup milk

2 slices of bread, crumbled

2 cups pink or red salmon, drained and flaked 

1 egg yolk

1-1/2 tbl. lemon juice

1 tsp. minced onion

1 tsp. salt

1/4 tsp pepper

1 egg white, beaten stiff

Melt butter in a saucepan. 

Remove from the heat. 

Add milk and bread.

Mix well, then stir in salmon, egg yolk, lemon juice, minced onion, salt and pepper. 

Fold in the egg white. 

Pour into greased 1 quart casserole.

Sprinkle with paprika. 

Bake about 40 minutes in a 350 degree oven. 

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