ALASKAN SALMON LOAF

1 pound cooked fresh salmon, bones and skin removed
1 cup milk
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon grated onion
2 cups soft bread crumbs
8 large pimento-stuffed olives, sliced
3 hard-cooked eggs

Preheat the oven to 350 degrees.

Flake the salmon and set aside.

Place the milk in a saucepan and heat to simmering.

In another saucepan, melt the butter. Stir in the flour, salt and pepper. Add milk and cook over moderate heat, stirring rapidly, until sauce is smooth and thickened. Pour sauce gradually into the beaten eggs, stirring RAPIDLY.

Combine the salmon and sauce. Stir in the lemon juice, Worcestershire, onion and fresh bread crumbs.

Grease an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan and cover bottom with the olives. Spoon in half the salmon mixture and spread evenly to edges. Press the hard-cooked eggs lengthwise into the salmon mixture in pan. Cover with remaining salmon mixture and bake forty-five minutes. Remove from oven and turnout onto a warm serving dish. Yield: Six servings.

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