California Salmon Wraps
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Stuffed Mushroom with Salmon
Makes15 appetizers
Prep Time15 min
cook Time
20 min
Time to Table35 min
Impress your guests at dinner parties with this delicious appetizer!
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USED IN THIS RECIPE
Ingredients
1 can (142 g) CLOVER LEAF® Flaked Sockeye Salmon - Skin and Bones Removed, drained
15 Shiitake mushrooms
1 (350 g) potatoes, cubed
1/3 tsp salt
A pinch black pepper
A pinch coriander leaves, chopped
4 tbsp cooking oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Drain the salmon, mash with a fork.
- Remove stems from Shiitake mushrooms.
- Let the potatoes boil for 10 mins until soft. Drain gently. Add 2 tablespoons of hot water, then season with salt and pepper. Mash with a fork and stuff mashed potato in equal portions into the mushrooms.
- Heat a frying pan with 4 tablespoons of oil. Pan fry the mushroom with the mashed potato side down over medium low heat for 5 minutes. Flip and continue frying for another 4 minutes. Remove from heat.
- Place salmon on top of the mashed potato and sprinkle with chopped coriander. Serve.
Tip:
- If the Stuffed Mushroom turns cool, roast it in the oven for 5 minutes at 250F.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 60 | |
| Fat | 4.5 g | 6% |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 3% | |
| Carbohydrate | 6 g | |
| Fibre | 1 g | 4% |
| Sugar | 1 g | 1% |
| Protein | 4 g | |
| Cholesterol | 5 mg | |
| Sodium | 120 mg | 5% |
| Potassium | 125 mg | 3% |
| Calcium | 10 mg | 1% |
| Iron | 1 mg | 6% |
