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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 213 Gramm | Canned Alaska salmon (pink or red) |
| 4 | Tomatoes; skinned, de-seeded and chopped |
| 1 | Green chilli (or more) de-seeded & finely chopped |
| 210 Gramm | Nacho crisps |
| 115 Gramm | Natural yogurt Or- sour cream |
| 100 Gramm | Cheddar cheese grated |
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Pre-heat oven to 190 C, 375 F, Gas mark 5.
Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chillies. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them. Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the cheese is just bubbly. Serve hot.
Serves 10-12. Approx. 180 kcals per serving
permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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