Salmon Nachos

Yields:	10-12 servings
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213	grams	salmon	alaska , canned
4	each	tomatoes	skinned, deseeded and chopped
1	each	green chili peppers	deseeded and finely chopped
210	grams	nacho cheese tortilla chips
115	grams	yogurt	natural
100	grams	cheddar cheese	grated

Pre-heat oven to 375 degrees F.

Drain the can of salmon and flake the fish into a bowl.

Mix in the tomatoes and the finely chopped chillies.

Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them.

Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese.

Bake in the oven for 6-7 minutes or until the cheese is just bubbly.

Serve hot.

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Replace barley with noodles and the result is a substantial, flavoursome supper meal

Reviewed by hodgkinj