SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS

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Smoked Salmon (Or Trout) Salad in Pita Pockets image

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*

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
  • Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
  • Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
  • NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

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