Spicy Pitas

Course : Seafoods
Serves: 6
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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 cloves garlic -- crushed
1 teaspoon salt and white pepper
213 gram canned kidney beans -- drained
100 gram haricot beans -- drained
100 gram cut French beans -- - cooked, drained
100 gram iceberg lettuce
3 medium tomatoes
6 medium pita breads

Preparation / Directions:

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.

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