Recipe - Alaska Patties

105 g Canned pink Alaska salmon
25 g Cream or curd cheese
2 Spring onions
finely chopped
One fourth Red pepper; finely chopped
200 g Strong plain flour
2 Eggs; beaten
1 pn Salt
2 teaspoon Freshly chopped basil
435 g Canned tomato soup
50 g Cheddar cheese, grated

Preheat 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 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 One half inch
squares. Put salmon filling onto one corner of each square then fold in
half diagonally to make a triangular "pattie". Dry on silicone paper for 1
hour before cooking, turning each pattie 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.

Serves 4. Approx. 390 kcals per serving

From: On the Wild Side Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini