Salmon Scramble Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned Alaska salmon, pink or red
6: Eggs,
6 tbsp: Cream or fromage frais,
Salt and white pepper,
1 tbsp: Sunflour oil,
213 gram: Canned red pimento pepper, drained and chopped
100 gram: Button mushrooms, trimmed and sliced
4 slice: Wholemeal toast, OR...
4: -Pitta breads, warmed and split
Directions:
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 Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp
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 Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp