Title: Seaman's Dip
Categories: Dip
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)
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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