Recipe - Salmon Scramble

213 g Canned Alaska salmon
(pink or red)
6 Eggs
6 tablespoon Cream or fromage frais
Salt and white pepper
1 tablespoon Sunflour oil
213 g Canned red pimento pepper
drained and chopped
100 g Button mushrooms
trimmed and cut or sliced up
4 sl Wholemeal toast; OR...
4 Pitta breads
(warmed and split)

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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini