105 g canned pink alaska salmon
25 g cream or curd cheese
2 spring onions finely chopped
1/4 red pepper, finely chopped
200 g strong plain flour
2 eggs, beaten
1 pinch salt
2 tsp freshly chopped basil
435 g canned tomato soup
50 g cheddar cheese, grated
Directions
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.
Serves 4. Approx. 390 kcals per serving
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
Servings: 4 servings
Alaska Patties Recipe brought to you by Recipe Ideas
Categories: Cheese; Fish; Seafood; Soup; Soup And Stew
The History of Recipes
Recipes as a concept can be traced far back into ancient history, in truth as far back as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Continuing our culinary historical journey, there were two books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is popular today, but rather accounts of the types of food served to the rich people of those days. Over the succeeding few hundred years, the rich and powerful families of the West tried to offer the most exotic meals, and as a result the best cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing the recipes of their peers. When we get to the twentieth century, cookery books were starting to become popular mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Alaska Patties recipe.
