Curried Salmon With Poppadoms

Recipe Ingredients

213		Canned Alaska salmon - (pink or red)
2 tablespoons	30ml	Mayonnaise
2 tablespoons	30ml	Natural yogurt - or- sour cream
1		Lime - juiced
2 teaspoons	10ml	Medium hot curry paste - (or more, if desired
2		Pickled dill cucumbers - - chopped
1		Avocado - peeled and chopped
1		Red apple - core removed and chopped
		Salt to taste
2 tablespoons	30ml	Vegetable oil
6		Poppadoms*

Recipe Instructions

*poppadoms are potato chip-like Indian flatbread available at Indian markets

Drain the can of salmon and flake the fish. Set aside.

Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes.

Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices.

Source:
Pete Laughlin, Woodward

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