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2 eggs, slightly beaten
1 c. dry bread crumbs
1 stalk celery, chopped
2 Tbsp. chopped green onion
1/2 tsp. salt
1 (16 oz.) can salmon, drained
1/2 c. milk
2 Tbsp. green pepper, chopped
1 Tbsp. lemon juice

Cucumber Sauce:
1/2 c. sour cream
2 Tbsp. milk
1/2 c. chopped cucumber
2 Tbsp. chopped green onion

In medium bowl combine eggs, salmon, bread crumbs, milk,
celery, green pepper, onion, lemon juice and salt; mix well.
Spoon into a 2 quart ring mold. Cover with wax paper and cook
at High-Low 4 to 6 minutes or until heated through. Let stand,
uncovered, 5 minutes. Loosen edges with spatula before
unmolding. Combine all ingredients for cucumber sauce in small
bowl. Stir well; spoon over unmolded salmon ring.

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