Recipe - Salmon And Herb Cream Cheese Salad

1 lg Tin wild salmon
2 teaspoon Creamed horseradish
2 teaspoon Tomato ketchup
1 tablespoon Fromage frais
One half Lemon; Juice of
1 bn Fresh coriander
Few drops of chilli sauce
One half teaspoon Ground ginger
One half teaspoon Ground coriander
2 teaspoon Roasted sesame seeds
1 bn Fresh chives
1 Bag mixed salad leaves
Oil and lemon for dressing
French stick

Pre heat the oven to 200?C/400?F/gas mark 67.

Cut the french bread into fairly thin slices on a slight slant. Place on a
baking try and brush with olive oil. Place in the oven for 12?14 minutes or
until the bread croutes become golden and hard.

Meanwhile drain the tinned salmon in a sieve and then place in a large
mixing bowl. Add the ketchup, fromage frais, horseradish, chilli sauce and
spices. Mix all of these ingredients well together using a normal fork.

Place the fresh coriander in a clean glass and with a sharp pair of
scissors snip the coriander. This will retain all of the essential flavours
and properties of the coriander. Add the snipped coriander to the salmon
mix and season well with salt and pepper.

In another bowl simply mix the lemon juice with the oil and seasoning and
then gently mix the salad leaves together.

When the bread croutes are ready simply place the salmon mix on top using a
fork again and sprinkle over some roasted sesame seeds.

To serve: Simply place a small amount of green salad leaves in the centre
of the plate, then place three salmon croutes on each plate and and then
scatter over some whole chives.

Converted by MC_Buster.

Per serving: 13 Calories (kcal); trace Total Fat; (12% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.