A wonderful blend of seasoned salmon, 1/4 cucumber, spring onion, red onion, yellow peppers and cream cheese.
The filling is also a delicious jacket potato or sandwich filling, and tastes lovely as part of a salad.
Ingredients – 2 salmon fillets, 3 spring onions, 1 small red onion, 1 yellow pepper, low fat cream cheese 150g, fish seasoning, red bell peppers or sweet red peppers.
Preheat the oven to 180c
Lightly spray two baking trays. Place the salmon fillets on one and cook for 15 minutes.
For the red peppers, cut the tops off, cut in half and take out the seeds and middle and place on the second baking tray. Roast for 15 minutes.
Put the salmon in a bowl, remove the skin and break the salmon into flakes, add fish seasoning and leave to cool.
Add the following ingredients to the blender:
The green parts of the spring onion, red onion, yellow pepper and cucumber. Blend into small pieces.
Add the blended ingredients to the cooled salmon.
Mix in the cream cheese.
Fill the red bell peppers with the salmon filling.
For the long sweet red peppers, place some of the filling to the top of the pepper and begin rolling the pepper up.
We had ours with roasted mushrooms and new potatoes.