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
We can track the history of written recipes back into the distant past, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, entrees and desserts, a style of dining still practiced today. He also describes how the ancient Romans made use of a good variety of aromatic flavors, including a few you will know like thyme, rue and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cooking, many of which still exist in private collections. During the following few centuries, the powerful families of Europe competed to lay on the best banquets, and because of this the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications were highly popular due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Alaska Patties recipe.
