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1 (1 lb.) can salmon
1 can cream of mushroom soup
2 eggs, slightly beaten
1 c. bread crumbs
1/2 c. onion, chopped
1 tbsp. lemon juice

Drain salmon and mix with remaining ingredients. Place in buttered loaf pan. Bake at 375 degrees for 1 hour. Cover with a sauce made from 8 ounces sour cream, 2 tablespoons horseradish and 1 teaspoon mustard.