Name: Seaman's Dip
Ingredients: 213 g Canned red Alaska salmon; 2 Avocados; peeled & chopped; 1 Lime; grated rind and juice; 4 Tomatoes; skinned, de-seeded and chopped; 50 g Curd cheese; 2 Fresh green chilies, de-seeded & finely chopped; 2 tb Greek strained yogurt; Salt and black pepper (to taste); Tortilla chips; Oven-baked potato skins; Crudites

[The term] unconditional love, translated into unconditional approval… Jesus, however, can be angered and grieved by stubborn hearts (Mark 3:5). He severely rebuked His own disciples (Mark 8:33). The mind and emotions of God are His mind and emotions. His responses toward those who were both for Him and against Him were rich and lively. They cannot be contained by the word unconditional, especially when the word suggests that there is never any disapproval of a person’s behavior. If there were no disapproval of our behavior, there would have been no cross.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Dips, Spreads	10	Servings

INGREDIENTS

213	g	Canned red Alaska salmon
2		Avocados; peeled & chopped
1		Lime; grated rind and juice
4		Tomatoes; skinned, de-seeded and chopped
50	g	Curd cheese
2		Fresh green chilies, de-seeded & finely chopped
2	tb	Greek strained yogurt
		Salt and black pepper (to taste)
		Tortilla chips
		Oven-baked potato skins
		Crudites

INSTRUCTIONS

TO SERVE
Drain the can of salmon and flake the fish into a large bowl.
Mash the avocado with the rind and juice of the lime, stir into the salmon
then add the tomatoes, cheese, chillies and yogurt. Mix well but try to
keep the texture quite rough. Season to taste then serve with the suggested
accompaniments.
Cook's Note: To make oven-baked potato skins, bake 4 large potatoes until
the centers are soft. Cut them in half and scoop out the potato pulp,
reserving this for another recipe. Slice the skins into 3 or 4 strips and
brush very liberally with olive or vegetable oil. Sprinkle with salt and
bake in a pre-heated oven 200C, 400F, Gas mark 6 for 6-10 minutes or until
well crisped. These are best served hot.
Serves 10. Approx. 125 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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