Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
   2      tablespoons   fromage frais
   2      tablespoons   mayonnaise
     1/2  teaspoon      finely chopped root ginger -- (fresh)
     1/2  teaspoon      ground cumin
     1/2  teaspoon      grated lemon rind
   2                    garlic cloves -- crushed
                        salt and white pepper
 213      gram          canned kidney beans -- drained
                        haricot beans -- drained
 100      gram          cut French beans -- - cooked, drained
                        and
 100      gram          iceberg lettuce
   3                    tomatoes
   6                    pita breads

Preparation:

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 pita 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.