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1
Pre-heat oven to 80 C, 350F (180C), Gas mark 4.
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2
Lightly grease 8 individual pie dishes or ovenproof pudding bowls.
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3
Drain the can of salmon and make the juice up to 200ml / 7fl.
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4
oz.
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5
with water for fish stock.
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6
Flake the salmon.
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7
Set aside.
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8
Brush each individual sheet of phyllo pastry with oil and fold into sixteen 12.5cm / 5inch squares.
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9
Put one square into each pie dish leaving the pointed corners protruding over the edge.
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10
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.
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11
Brush the points well with oil then bake for 5 minutes to set but not brown.
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12
Take out of the oven.
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13
Reduce the oven temperature to 150 C, 300 F, Gas mark 2.
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14
Melt the margarine and stir in the flour.
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15
Blend in the fish stock, beating well to remove lumps.
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16
Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases.
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17
Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5 to 8 minutes or until the cheese and pastry have turned golden brown.
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18
Serve immediately.
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19
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
