Seaman's Dip Recipe

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Seaman's Dip Recipe

 



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"Yet shall you have to rectify your palate, An olive, capers, or some better salad Ushering the mutton; with a short-legged hen, If we can get her, full of eggs, and then, Limons, and wine for sauce: to these a coney Is not to be despaired of for our money; And though fowl now be scarce, yet there are clerks, The sky not falling, think we may have larks."
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Seaman's Dip

 

Ingredients

213 g canned red alaska salmon
2 avocados, peeled & chopped
1 lime, grated rind and juice
4 tomatoes, skinned, de-seeded and c
50 g curd cheese
2 fresh green chilies, de-seeded & fi, nely choppe
2 tbsp greek strained yogurt
1 salt and black pepper (to taste)

TO SERVE

1 tortilla chips
1 oven-baked potato skins
1 crudites



 

Preparation

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

 

 

Servings: 10

 

 

 

 


 

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