Seaman's dip
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Seaman's dip
  Dips    Spreads  
Last updated 6/12/2012 1:22:32 AM. Recipe ID 55222. Report a problem with this recipe.
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      Title: Seaman's dip
 Categories: Dips, Spreads
      Yield: 10 Servings
 
    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)

MMMMM--------------------------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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Recipe ID 55222 (Apr 03, 2005)

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