1lb cooked, or canned salmon (pink or red)
4 x 1in.thick slices of white bread from large loaf
1/2 pint milk
1oz butter, softened
1 egg yolk
2 tbsp chooped parsley
Juice of 1/2 lemon
Salt and pepper
 

Serves 4-6

If using canned salmon, drain. Flake salmon into bowl.
Break bread into small pieces and soak in milk for 5-10 minutes,
or until soft. Stir into fish.
Add softened butter, egg yolk, parsley, lemon juice and seasoning.
Beat together until thoroughly mixed.
Turn mixture into (1 pint) greased ovenware dish and cover with lid or foil.
Place dish in roasting pan containing (1 in.) of water.

Bake: 350 F 1-11/4 hours

Leave to cool, and then refrigerate before serving with toast.

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