418 g canned pink alaska salmon
350 g packet filo pastry
3 tbsp walnut oil
15 g margarine
25 g plain flour
2 tbsp greek yogurt
175 g seafood sticks, chopped (crab flavored)
25 g walnuts, chopped
100 g grated parmesan or- grated cheddar, cheese
Directions
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
Servings: 6 servings
Alaska Seafood Tarts Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Seafood
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into history, at least as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. During the following few centuries, the powerful and rich houses competed to offer the most extravagent banquests, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes common in their social group. By the advent of the 1900s, cook books were in great demand, as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Alaska Seafood Tarts recipe.
