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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| 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 |
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