Categories: Dips, Spreads 
      Yield: 10 servings 
  
    213 g  Canned red Alaska salmon 
      2    Avocados; peeled & chopped 
      1    Lime; grated rind and juice 
      4    Tomatoes; skinned, 
           - de-seeded and chopped 
     50 g  Curd cheese 
      2    Fresh green chilies, 
           -de-seeded & finely chopped 
      2 tb Greek strained yogurt 
           Salt and black pepper 
           -(to taste) 
 
----------------------------------TO SERVE---------------------------------- 
           Tortilla chips 
           Oven-baked potato skins 
           Crudites 
  
  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, chillies 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. 
   
  Serves 10. Approx. 125 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias