213 g Canned pink Alaska salmon
75 g Frozen chopped spinach
-- thawed and drained
90 g Plain flour
1 Egg
150 ml Pint milk
1 pn Salt
4 ts Vegetable oil
15 g Butter
90 ml Milk
100 g Wild or button mushrooms
1/2 ts Freshly chopped tarragon
Salt and black pepper
2 tb Greek yogurt
1 ts Walnut oil
Red lettuce leaves
Fresh baby spinach leaves
Drain can of salmon, reserving the juice. Break fish
into large pieces. Set aside.
Mix together the spinach and 75g / 3oz of the flour.
Beat the egg and milk and add gradually to the flour.
Beat well to remove lumps. Season with salt.
Heat a drop of oil in a crepe or frying pan. Put 2-3
tablespoons of pancake batter into the pan and rotate
gently to spread evenly. Cook over a moderate heat
until the pancake begins to lift. Turn over to cook
other side. Repeat until the batter is used up. Keep
crepes warm.
Melt the butter in a saucepan, stir in the flour then
gradually add the juice from the salmon and the milk.
Stir briskly to prevent lumps.
Add the salmon to the sauce with the mushrooms,
seasoning and yogurt. Heat through. Put salmon filling
onto each pancake and fold into triangles. Arrange on
a serving plate. Keep warm. Heat the walnut oil in a
pan and quickly fry the remaining mushrooms. Garnish
the pancakes with mushrooms, lettuce and spinach
leaves.
Serves 2. Makes 4-6 pancakes
Approx. 640 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
