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Ingredientes
- 418 gm Canned pink Alaska salmon
- 350 gm Packet filo pastry
- 3 Tbsp. Walnut oil
- 15 gm Margarine
- 25 gm Plain flour
- 2 Tbsp. Greek yogurt
- 175 gm Seafood sticks, minced (crab flavored)
- 25 gm Walnuts, minced
- 100 gm Grated Parmesan Or possibly- grated Cheddar cheese
Direcciones
- Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or possibly ovenproof pudding bowls.
- Drain the can of salmon and make the juice up to 200ml / 7fl.ounce. 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 min to set but not brown. Take out of the oven.
- Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Heat 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 min or possibly till the cheese and pastry have turned golden. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 158 | 58% |
| Total Fat 17.86g | 22% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.37g | |
| Cholesterol 59mg | 20% |
| Sodium 614mg | 26% |
| Potassium 315mg | 9% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.43g | 0% |
| Protein 23.92g | 38% |
