| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Fish |
2 |
Servings |
INGREDIENTS
| 213 |
g |
Canned pink Alaska salmon |
| 250 |
g |
Ready-made puff pastry |
| 100 |
g |
Cucumber; peeled and diced |
| 1/4 |
ts |
Salt |
| 15 |
g |
Butter |
| 15 |
g |
Plain flour |
| 90 |
ml |
Milk |
| 3 |
tb |
Sour cream |
| 1/2 |
ts |
Freshly chopped tarragon (optional) |
INSTRUCTIONS
Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon, reserve
the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch thick. Cut into
four 8.5cm / 3-inch rounds. Stand, rolled side down on a dampened baking
tray for 30 minutes. Brush upper surface with milk. Bake for 10-15 minutes
until golden. Cool. Sprinkle cucumber with 1/4 teaspoon salt, leave 15
minutes.
Melt butter in a saucepan. Stir in flour, then salmon juice and milk. Bring
to boil. Mix well.
Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each
pastry round into three slices crossways. Pile half salmon filling onto
bottom slices. Place middle layers on top and remaining filling over these.
Top with puff pastry tops. Serve hot with vegetables.
Serves 2. Approx. 800 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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