Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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