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New Brunswick Salmon Loaf

2 (15 1/2 oz.) cans Salmon, reserve liquid
2 eggs
3 cups coarse cracker crumbs
2 Tbsp. lemon juice
2 tsp. chopped onion
1/4 tsp. salt
1/4 tsp. pepper

Mix Salmon and eggs. Add enough milk to reserved Salmon liquid to measure 1 1/2 cups. Stir liquid mixture and remaining ingredients into Salmon mixture. Spoon lightly into greased 9 x 5 x 3 inch loaf pan. Bake uncovered in 350 degree oven, until done, about 45 minutes. Garnish with lemon wedges. Serve with dill sauce.

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