Preheat oven 375. Grease a medium sized loaf pan. Turn the entire contents of both cans into bowl. Add milk and bread crumbs. Mix in the rest of the ingredients. Turn into the prepared loaf pan. Bake at 375 for 40 minutes or until center is firm.

Excellent served with a caper sauce. Mix mayo with a good number of capers. Add a squeeze of lemon juice, a tsp or two of mustard and a clove or so of crushed garlic.

Have leftovers? Sauté the slices in butter until golden on each side. Serve on a whole grain bun with lettuce, tomato and some of the leftover caper sauce.

This is an absolute must to go with the salmon loaf. Don't be put off by the capers - even people who don't like them love this sauce.

Mix together about ½ cup mayo, a teaspoon or two of lemon juice, a pressed clove or two of garlic, a teaspoon or two of prepared mustard, and lots of drained capers - about ¼ to 1/3 of a cup. This should be enough for a generous serving with each slice of the whole loaf.