Side Pannel
Seaman's Dip
Ingredients List
- 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)
Directions
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
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
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