- 2 eggs
- 2/3 cup milk
- 1/2 cup sour cream
- 3/4 cup dry bread crumbs
- 1 teaspoon seafood seasoning
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dill weed
- 3 cups cooked flaked salmon
- 3 tablespoons chopped celery
- 2 tablespoons chopped onion
- 4 1/2 teaspoons lemon juice
- TOPPING:
- 1 1/3 cups mayonnaise
- 1 tablespoon prepared mustard
- 1 egg white
- 2 tablespoons minced parsley
- In a bowl, stir eggs, milk and sour cream until smooth. Add bread crumbs, seafood seasoning, lemon pepper and dill. Add salmon, celery, onion and lemon juice; mix well. Transfer to greased 11-in. x 7-in. x 2-in. baking dish. Bake at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
- Meanwhile, combine mayonnaise and mustard in a bowl. In a mixing bowl, beat egg white until stiff peaks form; fold into mayonnaise mixture. Spread over salmon mixture. Bake 10-15 minutes longer or until lightly browned. Sprinkle with parsley.