8 servings

1 (14 ¾ ounce) can salmon, drained

(1/4 cup juice reserved), deboned and flaked

1 cup sour cream

1 teaspoon lemon juice

2 eggs, separated

½ cup seasoned bread crumbs

1 small can fried onion rings

Preheat oven to 350 F. Lightly oil a 9 inch square pan.  In a medium bowl, combine salmon, reserved juice, sour cream, lemon juice, egg yolks, bread crumbs and two thirds of onion rings.  In a separate bowl, whish egg whites until stiff; fold into batter.  Spread batter in prepared pan and sprinkle with remaining onion rings.  Bake uncovered for 25 minutes.