Alaska Patties

Course : Seafoods
Serves: 4
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105 gram canned pink Alaska salmon
25 grams cream or curd cheese
2 medium spring onions -- finely chopped
1/4 medium red pepper -- finely chopped
200 gram strong plain flour
2 large eggs -- beaten
1 dash salt
2 teaspoons freshly chopped basil
435 gram canned tomato soup
50 grams cheddar cheese -- grated

Preparation / Directions:

Pre-heat oven to 375F 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 "patty". Dry on silicone paper for 1 hour before cooking, turning each patty 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.

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