Smoked Salmon (Or Trout) Salad in Pita Pockets |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy* Ingredients:
12 ounces smoked salmon (or trout) |
3 cups bibb lettuce (or iceberg variety, shredded) |
6 ounces alfalfa sprouts |
1 medium carrot (grated) |
3 green onions (finely chopped) |
6 marinated artichokes (jar variety in pieces, chopped) |
6 pita pockets (sml size) |
1/4 cup mayonnaise |
Directions:
1. Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
2. Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
3. Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
4. NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).
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