213 g  Canned pink Alaska salmon

     75 g  Frozen chopped spinach

           -- thawed and drained
     90 g  Plain flour

      1    Egg

    150 ml Pint milk

      1 pn Salt

      4 ts Vegetable oil

     15 g  Butter

     90 ml Milk

    100 g  Wild or button mushrooms

    1/2 ts Freshly chopped tarragon

           Salt and black pepper
      2 tb Greek yogurt

      1 ts Walnut oil

           Red lettuce leaves
           Fresh baby spinach leaves
  Drain can of salmon, reserving the juice. Break fish into large pieces.
  Set aside.
  Mix together the spinach and 75g / 3oz of the flour. Beat the egg and
  milk and add gradually to the flour. Beat well to remove lumps. Season
  with salt.
  Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of
  pancake batter into the pan and rotate gently to spread evenly. Cook
  over a moderate heat until the pancake begins to lift. Turn over to cook
  other side. Repeat until the batter is used up. Keep crepes warm.
  Melt the butter in a saucepan, stir in the flour then gradually add the
  juice from the salmon and the milk. Stir briskly to prevent lumps.
  Add the salmon to the sauce with the mushrooms, seasoning and yogurt.
  Heat through. Put salmon filling onto each pancake and fold into
  triangles. Arrange on a serving plate. Keep warm. Heat the walnut oil in
  a pan and quickly fry the remaining mushrooms. Garnish the pancakes with
  mushrooms, lettuce and spinach leaves.
  Serves 2. Makes 4-6 pancakes
  Approx. 640 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias