Alaska Patties -

25 g Cream or curd cheese

2 Spring onions

- finely chopped 1/4 Red pepper -- finely chopped

200 g Strong plain flour

2 Eggs -- beaten

1 pn Salt

2 ts Freshly chopped basil

435 g Canned tomato soup

50 g Cheddar cheese, grated

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 1/2 inch squares. Put salmon filling onto one corner

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 Recipe s Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias