Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned Alaska salmon
-(pink or red)
2 Scallops
4 tb White wine
15 g Butter or margarine
15 g Plain flour
2 ts Freshly chopped parsley
2 Fresh tomatoes; skinned,
- de-seeded, chopped
4 tb Fromage frais
-OR- single cream
Salt
Freshly ground black pepper
50 g Fresh white breadcrumbs
50 g Cheddar cheese, grated

Drain the can of salmon, reserving the juice. Break the fish into
flakes and set aside.

Put the salmon juice into a dish along with the scallops and wine.
Cover with cling film and puncture twice. Cook on MEDIUM POWER for 3
minutes. Chop the scallops and mix them into the flaked salmon. Melt
the butter in a dish on HIGH POWER for 30 seconds. Stir in the flour,
cook for a further 30 seconds on HIGH POWER. Add the liquor from the
scallops to the flour, mixing well to prevent lumps forming.

Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and
scallop mixture along with the parsley, tomatoes and fromage frais or
cream. Season to taste then pile equal amounts of the mixture into
shell shaped dishes.

Mix together the breadcrumbs and cheese. Sprinkle these over the
scallops. Arrange the dishes on a microwave proof tray. Cook on
MEDIUM POWER for 10 minutes. Brown under a conventional grill, if
liked. Serve with salad.

Serves 4. Approx. 265 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

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