| 1 | Drain the can of salmon and flake the fish into a large bowl. |
| 2 | Mash the avocado with the rind and juice of the lime, stir into the salmon then add the tomatoes, cheese, chillies and yogurt. |
| 3 | Mix well but try to keep the texture quite rough. |
| 4 | Season to taste then serve with the suggested accompaniments. |
| 5 | Cook"s note: to make oven-baked potato skins, bake 4 large potatoes until the centers are soft. |
| 6 | Cut them in half and scoop out the potato pulp, reserving this for another recipe. |
| 7 | Slice the skins into 3 or 4 strips and brush very liberally with olive or vegetable oil. |
| 8 | Sprinkle with salt and bake in a pre-heated oven 200c, 400°F, gas mark 6 for 6-10 minutes or until well crisped. |
| 9 | These are best served hot. |
| 10 | Serves 10. |
| 11 | Approx. 125 kcals per serving |
