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105 g Canned pink Alaska salmon
25 g Cream or curd cheese
2 Spring onions
- finely chopped
1/4 Red pepper -- finely chopped
200 g Strong plain flour
2 Eggs -- beaten
1 pn Salt
2 ts Freshly chopped basil
435 g Canned tomato soup
50 g Cheddar cheese, grated
Pre-heat oven to 375 F, 190 C, Gas mark 5.
Drain the can of salmon. Flake the fish. Mix with the
cheese, onions and red pepper. Set aside. Put the
flour into a bowl, add the eggs, salt and basil. Mix
well to form a soft dough. Divide into egg size
pieces. Knead until smooth.
Roll the dough pieces on a lightly floured board to a
maximum 2mm / 1/10 inch thick or roll each piece
through a pasta maker reducing the setting to 5 or 6
over 3 or 4 rollings. Cut the pasta sheets into 3cm /
1 1/2 inch squares. Put salmon filling onto one corner
of each square then fold in half diagonally to make a
triangular "pattie". Dry on silicone paper for 1 hour
before cooking, turning each pattie over after 30
minutes to dry undersides.
Put the soup into a casserole dish and drop the salmon
patties into it. Cover with a lid and cook in the oven
for 30 minutes. Uncover and sprinkle with the cheese.
Continue cooking for a further 10 minutes. Serve with
salad.
Serves 4. Approx. 390 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
format courtesy of Karen Mintzias
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