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Ingredients: 418 Gram(s) Canned pink Alaska salmon 350 Gram(s) Packet filo pastry 3 Tablespoon(s) Walnut oil 15 Gram(s) Margarine 25 Gram(s) Plain flour 2 Tablespoon(s) Greek yogurt 175 Gram(s) Seafood sticks, chopped 25 Gram(s) Walnuts, chopped 100 Gram(s) Grated Parmesan Directions: Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. 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 minutes to set but not brown. Take out of the oven. Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt 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 minutes or until the cheese and pastry have turned golden brown. Serve immediately.
Check some related videos Similar recipes: Pumkin tarts Remove shells from freezer and thaw for 15 minutes. Then bbake for 5 minutes at 350 to crisp shells Combine whipped topping, pumkin pie and spice and whisk until smooth. Add pudding mix and shisk until smooth & thick. Spoon into philo shells and top Alaska omelette Drain the can of salmon and set aside. Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set. While the bas Seafood enchilada casserole In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, drained spinach, crab and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% Hot seafood dip In a mixing bowl, combine the first nine ingredients. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a ?-inch shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. Place on an ungreased baking sheet. Pecan tarts Allow the 1 cup butter and cream cheese to soften at room temperature. Mix cream cheese and butter with a mixer until fluffy. Mix in the flour with a wooden spoon. Separate mixture into four equal parts and flatten each into a rectangle. Allow the p Alaska bake Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dis Alaska cod strips to dip Toss together bread crumbs, parsley and lemon-pepper in a shallow dish. Whisk together egg and milk in a second dish. Spread flour out on a third dish. Heat oil in a large non-stick skillet over medium-high heat. Season fish strips with salt. Dred Sandtortchen (sand tarts) Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on Alaska vol-au-vents Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pa Grilled marinated seafood Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls. Add the dill to the first bowl and the horseradish and mustard to the other. Add salt and pepper to both marinades. Cut the salmo Caramel chip tarts Pastry: combine flour, sugar and butter with pastry cutter until dough resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add ice water until dough can be shaped into a ball. Flatten dough into a disk. Wrap tightly and chill u Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices, top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutr Seafood quiche Combine ingredients except eggs and reserve 1/4 cup of the cheese. Lightly beat the eggs and season with salt and pepper. Coat ingredients with egg and season with salt & pepper. Lightly grease a 8" casserole and add mixture. Cook at 325F for 3 Ann's seafood chowder (halifax version) Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly. A Seafood lasagna 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in the Leek and potato tarts The recipe will make 16 tarts and can be made in 2 batches if needed. Place a medium saute pan on med ium to low heat and add the diced bacon and 1 tbsp of olive oil. Cook stirring until the bacon is crisp. With a slotted spoon, remove the bacon and reser Tiny tim cranberry tarts In a bowl, mix butter, cream cheese and flour with the fingers until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers press dough to line the bottom and sides of each cup. In a bowl, mix Alaska matelote Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large chunks. Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix well. Stir in basil Sand tarts Cream butter and 1 cup sugar. Add egg yolks, milk and flavoring and beat until light. Add sifted dry ingredients and mix well. Chill dough for at least 3 hours. On a lightly floured surface, roll dough very thin and cut with 3-inch star or other cookie cu Tomato-seafood stew * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in Alaska scallops in cream sauce with spinach fettuccine Sauté mushroom in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce, bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed sca Portuguese cream tarts (pasteis de nata) These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulti Flowerpots (baked alaska) helen corbitt - texas highways mag +-------------------------------MERINGUE------------------------------ NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the h Alaska bbq salmon with zesty sauce Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish, brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Pla Strawberry-cheese tarts Melt the strawberry jelly in a pan and set aside to cool. Preheat oven to 450F degrees. Combine the piecrust mix with sugar in a medium-size bowl. Blend in egg with a fork until pastry is moistened and leaves the side of the bowl clean. Divide int Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings. Dressing In medium bowl, c Coffee liqueur zesty seafood marinade/sauce Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Pour over fish and marinate 30 minutes. Grill fish, basting often.. Fruit tarts CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic All-purpose seafood dip 1. Mince ginger root, then blend well with vinegar. 2. Serve in a dip dish. Alaska paella [Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.] Drain the can of salmon, reserving the juice. Set aside. Heat the oil in a large pan and cook the garlic, onion and leek for Grilled seafood flautas * See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepar Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated r Red onion and brie tarts Preheat oven to 200C, 180C Fan, 400F, Gas 6. Heat butter and oil in a frying pan and add onions, cut-side down. Pour over wine, sprinkle in sugar and season. Cover and cook for 25 minutes until tender, turning once. If there is any liquid left in the p White chocolate mousse tarts In a small saucepan, melt the baking bars over low heat with the sweetened condensed milk, remove from the heat and stir in the almond extract. Allow to cool to room temperature. Fold into the whipped cream then spoon into the tart shells. Cover and chill Ann's seafood chowder Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until h Oat & onion tarts Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Seafood and asparagus stir-fry * - or Chinese white wine ** - shelled and deveined *** - cut in half horizontally **** - and cut in half diagonally ***** - dissolve cornstarch in water Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; s Seafood chili Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix. Stir in tomatoes and green sal Sizzling sweet and sour seafood 1/3 c White wine vinegar 1/3 c Chicken broth 2 tb Soy sauce 1 tb Dry sherry 1 1/2 tb Cornstarch 3 tb Salad oil 2 x Cloves garlic, minced 1 ts Minced fresh ginger 1/2 lb Medium-size raw shrimp 1/2 lb Scallops, Brownie alaska Line an 8 inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F. Grease an 8 inch round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks water, butterr or Broiled seafood canapes Toast bread on one side, trim off crusts and cut bread in half. Butter un toasted sides, cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the c Runny butter tarts Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 mi Seafood dip Completely dissolve gelatin in boiling water. Stir in yogurt, sour cream, cocktail sauce and lemon juice until well blended. Chill until thickened, 20 to 25 minutes. Stir in imitation crabmeat, celery, onion and dill weed until well b Wild ginger - seafood dipping sauce In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a Holiday seafood casserole Heat oven to 350F degrees. In a medium skillet melt butter over medium heat. Add scallions, parsley and garlic and saute, stirring constantly for 5 to 6 minutes. Be careful that the garlic does not burn. Stir in cheese, mayonnaise, sour cream, and Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal Seafood stuffed pork chops 6 boneless pork loin chops 3/4" - 1" thick (partly frozen is best for cutting) 100 grams (1/2 package) imitation crab meat shredded. 1 can crab drained. Reserve liquid. 1 garlic clove paste 1 green onion chopped 1/4 cup minced sweet onion 1/2 c Caramelized onion tarts In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking. Add onions, anchovies and thyme and cook, stirring regularly until golden brown and very soft, about 20 to 25 minutes. Remove from heat and allow to cool. Meanwhile, pla Canary cheese tarts - quesadillas de hierro- Pre-heat the oven to 180 C/Gas 4 Cream the butter and sugar until light and fluffy, then gradually beat in the egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk the eggs whites until they form stiff peaks and fold them into the mixture. Ro Cajun style broiled alaska halibut Prepare broiler. Combine all ingredients, except halibut, in a bowl and mix well. Sprinkle about 1/2 tsp. spice mixture over each halibut steak. Broil 10 minutes per inch of thickness or until fish flakes when tested with a fork. Save remaining spice mixt