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Title: Alaska Seafood Tarts
Yield: 0 Servings

Ingredients

    418    gm canned pink alaska salmon
    350    gm packet filo pastry
      3 tb walnut oil
     15    gm margarine
     25    gm plain flour
      2 tb greek yogurt
    175    gm seafood sticks; chopped
           -(crab
           flavored)
     25    gm walnuts; chopped
    100    gm grated parmesan or-
           -grated chedd; cheese

Instructions

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.

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias

Yield: 6 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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NOTES : fish, main dish

Preparation Time: 0:00

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