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Measurements
      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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