|Canned salmon||1 Pound|
|Celery soup||1 Can (10 oz)|
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Hard cooked egg||1|
|Pickle relish||3 Teaspoon|
|Thin white sauce||1 Cup (16 tbs), heated|
|Onion powder||1⁄4 Teaspoon|
Drain and flake salmon; remove skin and bones.
Add soup, eggs and crumbs; rnix lightly.
Turn into greased 8 1/2 x 4 1/2-inch loaf pan.
Bake at 350 degrees for 1 hour.
Mix remaining ingredients; serve sauce over loaf.