Title: Salmon Surprise Loaf
Categories: Insert Salmon
Yield: 8 Servings

		Dry bread crumbs for pan
2	cn	(14 3/4 ozs each) salmon
1	pk	(10 ozs) frozen chopped spinach -- thawed
24		Unsalted saltines
4		Green onions; chopped
1/2	c	Parsley sprigs
1/3	c	Liquid no-cholesterol fat-free
		Egg-substitute
1/4	c	Evaporated skimmed milk
		Rind and juice of 1 lemon
1 1/2	ts	Dill weed
1/4	ts	Pepper

Recipe by: COOKING LIVE SHOW #CL8736 Preheat oven to 350 degrees F. Grease 9 x 5-inch loaf pan; coat with bread crumbs. Drain salmon; debone and discard dark skin. Place in large bowl.

Press liquid from spinach. Combine spinach, saltines, green onion, parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor. Whirl until vegetables are finely chopped. Add to salmon; mix well with clean hands to blend. Spoon mixture into the prepared pan.

Bake in preheated 350 degree F oven for 50 minutes until lightly browned. Cool in pan 10 minutes. Invert the loaf onto a serving platter.

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