Alaska seafood tarts Recipe

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Alaska seafood tarts

Artist:	_	Yield:	6
Categories:	Alaska, North American, Seafood, Tarts & Pies	Rating:	0
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Ingredients:

418	grams	Canned pink Alaska salmon
350	grams	Packet filo pastry
3	tbsp	Walnut oil
15	grams	Margarine
25	grams	Plain flour
2	tbsp	Greek yogurt
175	grams	Seafood sticks, chopped
		-(crab flavored)
25	grams	Walnuts, chopped
100	grams	Grated Parmesan
		-OR- grated Cheddar cheese

Procedures:

1	Pre-heat oven to 80 c, 350°F, gas mark Lightly grease 8 individual pie dishes or ovenproof pudding bowls.
2	Drain the can of salmon and make the juice up to 200ml / 7°Fl.oz.
3	With water for fish stock.
4	Flake the salmon.
5	Set aside.
6	Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares.
7	Put one square into each pie dish leaving the pointed corners protruding over the edge.
8	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.
9	Brush the points well with oil then bake for 5 minutes to set but not brown.
10	Take out of the oven.
11	Reduce the oven temperature to 150 c, 300°F, gas mark Melt the margarine and stir in the flour.
12	Blend in the fish stock, beating well to remove lumps.
13	Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases.
14	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.
15	Serve immediately