Salmon scramble
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned Alaska salmon (pink or red) |
| 6 | Eggs | |
| 6 | tablespoons | Cream or fromage frais |
| Salt and white pepper | ||
| 1 | tablespoon | Sunflour oil |
| 213 | grams | Canned red pimento pepper drained and chopped |
| 100 | grams | Button mushrooms trimmed and sliced |
| 4 | slices | Wholemeal toast; OR... Pitta breads (warmed and split) |
Directions
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