Monday, September 15, 2008

Salmon Scramble

Serves 4.

  • 213 gm Canned Alaska salmon (pink or red)
  • 6 x Eggs
  • 6 tbl Cream or fromage frais
  • Salt and white pepper
  • 1 tbl Sunflour oil
  • 213 gm Canned red pimento pepper drained and chopped
  • 100 gm Button mushrooms trimmed and sliced
  • 4 slc Wholemeal toast, OR...
  • 4 x -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.

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