1 can salmon - (14 ¾ oz)
Milk as needed
1 egg yolk
1 cup fine bread crumbs
1 cup diced celery
3 tablespoons butter melted
1 egg white
Drain salmon, reserving liquid. Combine liquid with enough milk to make 1 1/2 cups. Beat egg yolk and combine with milk, salmon liquid and salt. Flake salmon.
Fill buttered 8-inch square baking pan with 1/2 of crumbs, then celery, flaked salmon and remaining crumbs. Sprinkle with paprika and melted butter. Evenly distribute milk-egg liquid over all and bake at 500 degrees until top is golden, about 20 minutes.
Beat egg white until stiff and fold in mayonnaise. Spread lightly and evenly over baked salmon. Return to hot oven (or place under broiler) until golden brown, about 5 minutes.
This recipe yields 6 servings.
NOTES : Recipe from the Los Angeles Unified School District.
This recipe will epitomize old-time cafeteria food for many people - for better or worse. It's like a tuna casserole made with canned salmon. Recipe card dated Sep, 1949