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Low-Carb Salmon Loaf

7.5 oz canned salmon
3 eggs
10 oz low-fat evaporated milk
1 chopped tomato or leftover ratatouille
dill
salt and pepper

Drain and flake the salmon. Add the beaten eggs and milk. Mix well before adding vegetables and dill. Season to taste. Grease lightly a loaf pan and bake at 400°F for half an hour. Eat warm or cold.