| 418 gm Canned pink Alaska salmon | | 350 gm Packet filo pastry | | 3 tbl Walnut oil | | 15 gm Margarine | | 25 gm Plain flour | | 2 tbl Greek yogurt | | 175 gm Seafood sticks, chopped (crab flavored) | | 25 gm Walnuts, chopped | | 100 gm Grated Parmesan OR- grated Cheddar cheese |
| | Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. | | Drain the can of salmon and make the juice up to 200ml 7fl.oz. 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 minutes to set but not brown. Take out of the oven. | | Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt 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 minutes or until the cheese and pastry have turned golden brown. Serve immediately. |
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