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Alaska Seafood Tarts
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
418 GrammCanned pink Alaska salmon
350 GrammPacket filo pastry
3 EsslöffelWalnut oil
15 Grammmargarine
25 Grammflour plain
2 EsslöffelGreek yogurt
175 GrammSeafood sticks; chopped (crab flavored)
25 Grammwalnuts chopped
100 GrammGrated Parmesan Or- grated Cheddar cheese
die Zubereitung:

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.

permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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