Seaman's Dip

Course : Dips
Serves: 10
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213 gram canned red Alaska salmon
2 medium avocados peeled and chopped
1 medium lime -- grated rind and juice
4 medium tomatoes skinned de-seeded and chopped
50 grams curd cheese
2 medium fresh green chilies -- de-seeded and finely chopped
2 tablespoons Greek strained yogurt
1 teaspoon salt and black pepper -- (to taste)
-----to serve-----
1 package tortilla chips
1 package oven-baked potato skins
1 package crudites

Preparation / Directions:

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, chiles 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

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