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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 418 gm Canned pink Alaska salmon
- 350 gm Packet filo pastry
- 3 Tbsp. Walnut oil
- 15 gm Margarine
- 25 gm Plain flour
- 2 Tbsp. Greek yogurt
- 175 gm Seafood sticks, minced (crab flavored)
- 25 gm Walnuts, minced
- 100 gm Grated Parmesan Or possibly- grated Cheddar cheese
Method
- Pre-heat oven to 80 C, 350 F, Gas mark 4.
- Lightly grease 8 individual pie dishes or possibly ovenproof pudding bowls.
- Drain the can of salmon and make the juice up to 200ml / 7fl.ounce.
- with water for fish stock.
- Flake the salmon.
- Set aside.
- Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares.
- Put one square into each pie dish leaving the pointed corners protruding over the edge.
- Brush with oil then put a second square of pastry onto the first, but with the corners pointing up in between the original ones to create a water lily effect.
- Brush the points well with oil then bake for 5 min to set but not brown.
- Take out of the oven.
- Reduce the oven temperature to 150 C, 300 F, Gas mark 2.
- Heat the margarine and stir in the flour.
- Blend in the fish stock, beating well to remove lumps.
- Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases.
- Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 min or possibly till the cheese and pastry have turned golden.
- Serve immediately.
