*  Exported from  MasterCook  *
 
                                SEAMAN'S DIP
 
 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
  
 
 
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