• 1 can (15-1/2 oz.) pink or red salmon
• 1/2 cup croutons
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped green pepper
• 2 T. finely chopped onion
• 1/4 tsp. salt
• dash of pepper
• 1/2 tsp. grated lemon rind
• 1 T. lemon juice
• 2 eggs, lightly beaten
• 1/4 cup sour cream

Preparation -
Drain the salmon. Place the salmon in a bowl and mash it with a fork. Add the remaining ingredients and mix well. Press the mixture into a greased microwave-safe bundt type cake pan, a microwave-safe ring mold, or a round microwave-safe casserole dish with a small glass placed in the center. Cover with waxed paper and microwave on high for about 8 minutes. Let stand, covered, for 2 minutes before serving. Serves 3 or 4.