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Title: Piquant Flaked Salmon Topped Potatoes
Categories: Fish, Dkuhnen msn
Yield: 4 Servings
4 lg Baking potatoes
14 oz Can red Salmon, drained
3 Fl. oz. white wine vinegar
Juice of 1/2 lime
Black pepper
Roughly chopped coriander
To garnish
Bake potatoes in a 425F oven, skins pricked with a fork, for about 1
to 1 1/4 hours. Carefully remove salmon from the can and place it
into a bowl. Using a fork, break it into it's natural flakes. Put the
wine vinegar, lime juice and black pepper into a screw top jar and
shake well to mix it together. Pour the mixture over the salmon and
allow it to soak into the fish while the potatoes are baking in the
oven. Remove the potatoes from oven when done and split them down the
middle. Divide the salmon between the 4 potatoes and garnish each
with the chopped coriander. Source: Adapted by Deborah Kuhnen from
"Potato Fillings' by Jon Higgins.
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