| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Appetizers, Fish, Party |
24 |
Servings |
INGREDIENTS
| 418 |
g |
Canned Alaska salmon (pink or red) |
| 24 |
|
Vol-au-vent cases (pre-cooked, individual) |
| 250 |
g |
Cucumber; peeled and diced |
| 1 |
ts |
Salt |
| 150 |
ml |
Mayonnaise |
| 4 |
tb |
Sour cream OR- Greek yogurt |
| 2 |
ts |
Freshly chopped mint |
INSTRUCTIONS
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop
out the soft pastry from inside the vol- au-vent cases.
Put the cucumber into another bowl and sprinkle with the salt. Allow to
stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon
with the remaining ingredients. Pile equal amounts of the salmon filling
into each vol-au-vent case and replace the lids. Serve garnished with
salad.
Makes 24. Approx. 140 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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