1 (14.3 oz.) can pink salmon, 2/3 cup heavy cream, 2 slices sourdough bread, 1 large beaten egg, 3 tablespoons diced flat leaf parsley, 3 tablespoons minced onions, 1/2 teaspoon fish bouillon, 1/4 teaspoon cayenne, 1/2 teaspoon chili powder, 1 (10.5 oz.) can cream celery soup, 1/3 cup evaporated milk.

Heavily grease and line a casserole dish with aluminum foil, set aside. In a bowl crumble the bread add the milk and blend with a fork, add salmon and mix well. Add egg, parsley, onions, bouillon, cayenne, and chili powder mix well. Pour into the casserole dish. Bake at 375 degrees for 30-40 minutes.

Olive Sauce:  1 (10.5 oz.) can cream mushroom soup, 1/4 cup chicken broth, 1 teaspoon hot sauce, 1 tablespoon olive juice, 12 sliced green pitted olive.  Pour the soup and the remaining ingredients into a pot heat up.  Serve over the loaf.

What are you gonna make with that can of salmon?