Salmon Cake

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

8 ounces drained, canned salmon
2 medium eggs, separated
½ cup skim milk
¼ cup finely chopped celery
2 tablespoons dehydrated onion flakes
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon paprika
2 medium eggs, hard-cooked and sliced

Directions: Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but not dry. Gently fold into salmon mixture. Spoon into a nonstick, 9*5*3-inch loaf pan. Sprinkle with paprika. Bake at 350F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.