Prep. 20 Min./ Bake 45 Min.

Ingredients

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed

3/4 cup milk

1 cup soft bread crumbs

1 egg, lightly beaten

1 tablespoon minced fresh parsley

1 teaspoon finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

LEMON SAUCE:

2 tablespoons butter

4 teaspoons all-purpose flour

3/4 cup milk

2 tablespoons lemon juice

1/4 teaspoon salt

Directions

In a large bowl, combine the first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake at 350° for 45 minutes or until browned.

Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.