Salmon Crepes

6 T butter or marg or olive oil (can adjust to your taste)
1/2 lb sliced mushrooms
1 C diced zucchini (or any veggie you prefer)
1/2 C diced onion
1/2 C flour
1-1/2 C chicken broth
1 t worchestershire
1 t lemon juice
16 oz salmon, fresh, canned, pouched
1 C sour cream
1 T dried/sundried tomatoes, chopped into pieces
1 T fresh chopped parsley or basil or cilantro
12 crepes or tortillas
1 C shredded Swiss or similar cheese

Melt butter in skillet and add mushrooms, saute for a couple of minutes. Add the onion and other veggie(s) and saute for 3-4 minutes more.
Blend in the flour and cook, stirring constantly, for 1-2 minutes.
Add chicken broth, lemon juice and worchestershire. Cook over low heat, stirring constantly, until mix thickens.
Blend in the flaked salmon, sour cream, tomatoes and parsley. Heat 1 minute.
Place 1/4 C filling on each of the crepes. Add cheese. Roll and eat.

Photo: Not exactly a salmon-fishing boat, but a beautiful boat in the Oslo harbor during sunset.