| 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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