Title: Salmon Scramble
Categories: Fish Entree Cheese
Yield: 4 Servings

213	g	Canned Alaska salmon (pink or red)
6		Eggs
6	tb	Cream or fromage frais
		Salt and white pepper
1	tb	Sunflour oil
213	g	Canned red pimento pepper - drained and chopped
100	g	Button mushrooms - trimmed and sliced
4	sl	Wholemeal toast; OR...
4		-Pitta breads (warmed and split)

Drain the can of salmon. Flake the fish. Set aside.

Beat together the eggs, cream or fromage frais and seasoning. Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light. While the eggs are still soft, but thick, add the salmon, pepper and mushrooms. Continue cooking for a further few seconds to heat through. Serve hot on the toast or piled into pitta breads.

Serves 4. Approx. 425 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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