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Ingredientes
- 105 gm Canned pink Alaska salmon
- 25 gm Cream or possibly curd cheese
- 2 x Spring onions finely minced
- 1/4 x Red pepper, finely minced
- 200 gm Strong plain flour
- 2 x Large eggs, beaten
- 1 pch Salt
- 2 tsp Freshly minced basil
- 435 gm Canned tomato soup
- 50 gm Cheddar cheese, grated
Direcciones
- 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 in the Large eggs, salt and basil. Mix well to create a soft dough. Divide into egg size pcs. Knead till smooth.
- Roll the dough pcs on a lightly floured board to a maximum 2mm / 1/10 inch thick or possibly roll each piece through a pasta maker reducing the setting to 5 or possibly 6 over 3 or possibly 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner of each square then mix in half diagonally to make a triangular "pattie". Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 min 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 min. Uncover and sprinkle with the cheese. Continue cooking for a further 10 min. Serve with salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 90 | 23% |
| Total Fat 10.18g | 13% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 876mg | 37% |
| Potassium 494mg | 14% |
| Total Carbs 54.22g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.64g | 6% |
| Protein 19.93g | 32% |
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