Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned pink Alaska salmon
75 g Frozen chopped spinach
-- thawed and drained
90 g Plain flour
1 Egg
150 ml Pint milk
1 pn Salt
4 ts Vegetable oil
15 g Butter
90 ml Milk
100 g Wild or button mushrooms
1/2 ts Freshly chopped tarragon
Salt and black pepper
2 tb Greek yogurt
1 ts Walnut oil
Red lettuce leaves
Fresh baby spinach leaves

Drain can of salmon, reserving the juice. Break fish into large
pieces. Set aside.

Mix together the spinach and 75g / 3oz of the flour. Beat the egg and
milk and add gradually to the flour. Beat well to remove lumps.
Season with salt.

Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of
pancake batter into the pan and rotate gently to spread evenly. Cook
over a moderate heat until the pancake begins to lift. Turn over to
cook other side. Repeat until the batter is used up. Keep crepes warm.

Melt the butter in a saucepan, stir in the flour then gradually add
the juice from the salmon and the milk. Stir briskly to prevent lumps.

Add the salmon to the sauce with the mushrooms, seasoning and yogurt.
Heat through. Put salmon filling onto each pancake and fold into
triangles. Arrange on a serving plate. Keep warm. Heat the walnut oil
in a pan and quickly fry the remaining mushrooms. Garnish the
pancakes with mushrooms, lettuce and spinach leaves.

Serves 2. Makes 4-6 pancakes

Approx. 640 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

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