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 feasible to track the history of written cooking instructions back into antiquity, in truth as far as the Egyptians, and maybe further still. Having said that, mostly, these old cookbooks were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few you will know for example basil, rue and asafoetida. Moving on, there are two interesting cookery books from the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that we all know today, but instead accounts of the types of meals eaten by the nobility of the time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe publications, most of which are now in private cookery archives. During the following few centuries, the wealthy families of the West tried to lay on the best banquets, and as a consequence, the best cooks and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes common in their social group. By the advent of the 20th century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Alaska Seafood Tarts recipe.
