Potted salmon with wild rocket and almond salad

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 6
Servings 2
Time 10

Ingredients

  • 213
    g
    can salmon, drained
  • 30
    ml
    Greek yoghurt
  • 20
    g
    wild rocket
  • 25
    g
    slivered almonds
  • 15
    ml
    linseeds
  • 15
    ml
    flax oil
 

Method

20
 
Tip the salmon (including any bones) into a food processor and blend with the yoghurt until smooth.
Season with freshly ground black pepper, and spoon into bowls.
Cover and chill for at least 20 minutes or up to 12 hours.
Mix together the rocket, almonds, linseeds and flax oil and serve with the salmon, lime wedges and Melba toast.
 

Read more on: fish/seafood
 

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