Alaska Patties: Date Added: 13 Nov 2009
Listed in: Fish

105 gm canned pink alaska salmon
25 gm cream or curd cheese
2 spring onions finely chopped
1/4 red pepper; finely chopped
200 gm strong plain flour
2 eggs; beaten
1 pinch salt
2 teaspoon freshly chopped basil
435 gm canned tomato soup
50 gm cheddar cheese, grated

Pre-heat oven to 375 F, 190 C, Gas mark 5.

Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size pieces. Knead until smooth.

Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular "pattie". Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides.

Put the soup into a casserole dish and drop the salmon patties into it. Cover with a lid and cook in the oven for 30 minutes. Uncover and sprinkle with the cheese. Continue cooking for a further 10 minutes.Serve with salad.À

Yield: 4 servings

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