Smoked Salmon (Or Trout) Salad in Pita Pockets

“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*”
READY IN:
20mins
SERVES:
6
YIELD:
6 2 Pita Pocket Sandwiches
UNITS:
US

Ingredients Nutrition

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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