Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned pink Alaska salmon
250 g Ready-made puff pastry
100 g Cucumber; peeled and diced
1/4 ts Salt
15 g Butter
15 g Plain flour
90 ml Milk
3 tb Sour cream
1/2 ts Freshly chopped tarragon
-(optional)

Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon,
reserve the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch
thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down
on a dampened baking tray for 30 minutes. Brush upper surface with
milk. Bake for 10-15 minutes until golden. Cool. Sprinkle cucumber
with 1/4 teaspoon salt, leave 15 minutes.

Melt butter in a saucepan. Stir in flour, then salmon juice and milk.
Bring to boil. Mix well.

Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each
pastry round into three slices crossways. Pile half salmon filling
onto bottom slices. Place middle layers on top and remaining filling
over these. Top with puff pastry tops. Serve hot with vegetables.

Serves 2. Approx. 800 kcals per serving

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

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