|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Oil||1 Tablespoon (for greasing)|
|Mashed potatoes||2 Cup (32 tbs)|
|Eggs||3 , lightly beaten|
|Scallions||2 , finely chopped|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Snipped dill weed||1 Tablespoon (Fresh Weed)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
1. Drain the salmon and reserve the liquid. Flake the salmon, discarding the bones and skin, if you wish.
2. In a bowl combine the mashed potatoes, eggs, and salmon liquid. Stir in the salmon and remaining ingredients, with the exception of the cheese. Pour into four oiled 1-cup individual casseroles, au gratin, or souffle dishes.
3. Sprinkle with the cheese and bake in a 350-degree oven for 30 minutes, or until set.