Alaska Patties

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	70 minutes
	Ready In	80 minutes

Ingredients

105	grams	salmon	alaska, pink, canned
25	grams	cream cheese	or curd
2	each	scallions, spring or green onions	finely chopped
1/4	each	sweet red bell pepper	finely chopped
200	grams	flour, all-purpose	plain, strong
2	large	eggs	beaten
1	pinch	salt
2	teaspoons	basil	fresh, chopped
435	grams	soup, tomato	canned
50	grams	cheddar cheese	grated

Directions

Pre-heat 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 1/2 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.