INGREDIENTS

INSTRUCTIONS

Pre heat the oven to 200?C/400?F/gas mark 6-7.  Cut the french bread
into fairly thin slices on a slight slant. Place  on a baking try and
brush with olive oil. Place in the oven for 12?14  minutes or until the
bread croutes become golden and hard.  Meanwhile drain the tinned
salmon in a sieve and then place in a large  mixing bowl. Add the
ketchup, fromage frais, horseradish, chilli  sauce and spices. Mix all
of these ingredients well together using a  normal fork.  Place the
fresh coriander in a clean glass and with a sharp pair of  scissors
snip the coriander. This will retain all of the essential  flavours and
properties of the coriander. Add the snipped coriander  to the salmon
mix and season well with salt and pepper.  In another bowl simply mix
the lemon juice with the oil and seasoning  and then gently mix the
salad leaves together.  When the bread croutes are ready simply place
the salmon mix on top  using a fork again and sprinkle over some
roasted sesame seeds.  To serve: Simply place a small amount of green
salad leaves in the  centre of the plate, then place three salmon
croutes on each plate  and and then scatter over some whole chives.
Converted by MC_Buster.  Per serving: 13 Calories (kcal); trace Total
Fat; (12% calories from  fat); 1g Protein; 4g Carbohydrate; 0mg
Cholesterol; 3mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1301
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 2777.3mg
Potassium: 655.4mg
Carbohydrates: 244.7g
Fiber: 13.4g
Sugar: 15.3g
Protein: 52g