Title: Spicy pittas
 Categories: Main dish, Sandwiches, Fish
      Yield: 6 Servings
 
    213 g  Canned pink Alaska salmon
      2 tb Fromage frais
      2 tb Mayonnaise
    1/2 ts Finely chopped root ginger
           -(fresh)
    1/2 ts Ground cumin
    1/2 ts Grated lemon rind
      2    Garlic cloves; crushed
           Salt and white pepper
    213 g  Canned kidney beans; drained
           -OR- haricot beans, drained
    100 g  Cut French beans
           -- cooked, drained & cooled
    100 g  Iceberg lettuce
      3    Tomatoes
      6    Pitta breads
 
  Drain the can of salmon and flake the fish. Mix together with the
  fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt
  and pepper, kidney and French beans. Shred the lettuce and chop the
  tomatoes.
  
  Warm the pitta bread under a hot grill until the pockets puff up.
  Split with a knife and fill with the lettuce and tomatoes. Top with
  the salmon mixture and serve immediately.
  
  Serves 6. Approx. 290 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