Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)
-----TO SERVE-----
Tortilla chips
Oven-baked potato skins
Crudites
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
