Fish Pudding

Serves 2

• 2 slices bread (2oz made into crumbs)
• 5fl. oz skimmed milk
• 4oz tinned salmon - drained
• 2 eggs beaten
• salt and pepper to taste
• 1 tablespoon lemon juice

Method

1. Soak breadcrumbs in milk.
2. Remove dark skin and bones from salmon and mash the fish.
3. Add to the breadcrumbs and milk.
4. Add beaten eggs, lemon juice, salt and pepper.
5. Mix well, pour into ovenproof dish or souffle dish and bake for 35 minutes.
6. Divide into two equal portions and serve hot or cold with green beans or salad.