3 7.5 ounce cans of wild caught sockeye salmon
2 slices of challah or egg bread
4 ounces of shredded sharp cheddar cheese
1/3 cup whole milk
freshly ground pepper
Preheat oven to 375. Butter a glass or ceramic loaf pan and set aside. Process bread slices in food processor so that you have crumbs. Beat egg together with milk. Put salmon, bread crumbs, cheese, and freshly ground pepper into large bowl (for more flavor add fresh dill or tarragon!). Pour egg and milk mixture over and mix together with you hands. Transfer mixture to glass or ceramic loaf pan. Bake for half hour. Serve with lemon wedges. Enjoy!