|Salmon||1 Can (10 oz) (1 Can)|
|Milk||1 Cup (16 tbs)|
|Ground black pepper||1 Dash|
|Chives||1 Teaspoon, chopped|
|Eggs||3 , separated|
|Lemon juice||2 Teaspoon|
Remove the dark skin and all bones from the salmon.
Mash it with a fork.
Melt the butter on top of the stove; add the flour, and blend.
Gradually add the milk, stirring until the sauce is slightly thickened.
Add the salmon to the white sauce, and add the salt, pepper, and chives.
Remove it from the heat.
Beat the egg whites until stiff.
Add beaten egg yolks and lemon juice to the salmon mixture.
Last, fold in the stiffly beaten egg whites.
Bake the mixture in a greased mold at 350°F for 45 minutes.
The salmon is done when a knife comes out of the center clean.