Alaska Seafood Tarts

Title:
Alaska Seafood Tarts

Yield:
6 Servings

Categories:
Main
Dishes,
Fish




Ingredients:





   418 g  Canned pink Alaska salmon


   350 g  Packet filo pastry


     3 tb Walnut oil


    15 g  Margarine


    25 g  Plain flour


     2 tb Greek yogurt


   175 g  Seafood sticks; chopped


          -(crab flavored)


    25 g  Walnuts, chopped


   100 g  Grated Parmesan


          -OR- grated Cheddar cheese






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini