Serves: 6
Prep Time: 25

Ingredients:
• 2 Tablespoons vegetable oil
• 2 leeks, trimmed and chopped (about 2 cups)
• 2 teaspoons minced garlic
• 1/4 cup chopped fresh thyme
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped fresh chives
• 8 oz. Alaska Smoked Salmon, flaked
• 1-1/2 cups shredded Swiss or Emmenthaler cheese
• 2 Tablespoons dried regular or Italian bread crumbs
• 1/4 teaspoon cayenne pepper
• 1 package (17 oz.) frozen puff pastry, thawed
• 1 egg beaten with 1 Tablespoon water

Directions:
In large pan, cook leeks and garlic in oil over medium heat until leeks are soft, stirring occasionally. (Add water, if necessary, to prevent scorching.) Stir in herbs; cook 2 minutes. Remove from heat.

In a bowl, combine Alaska Smoked Salmon, cheese, bread crumbs and cayenne pepper. Lightly stir in vegetable mixture.

Preheat oven to 400ºF. Divide and roll out puff pastry to fit 10-inch tart pan. Fit one pastry sheet into dish. Add filling; top with remaining pastry sheet. Trim and seal edges; brush with egg wash. Bake for 25-30 minutes or until puffed and golden.

Nutrients per serving:
574 calories, 39g total fat, 9g saturated fat, 61% calories from fat, 59mg cholesterol, 19g protein, 37g carbohydrate, 1.5g fiber, 551mg sodium, 270mg calcium and 2.4g omega-3 fatty acids.

Recipe by:
Alaska Seafood Marketing Institute

Serves: 6
Prep Time: 30

Ingredients:
• 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
• 2 cups canned chick peas or cannellini beans, rinsed and drained
• 1 small red onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons medium curry powder
• 1 medium red chile, deseeded and minced
• Handful of fresh mint leaves
• 1 teaspoon cumin seeds
• 1-2 teaspoons hot pepper sauce
• Salt and freshly ground black pepper
• All-purpose flour, for dusting
• Olive oil, for frying

Directions:
Place Alaska salmon in blender; add chick peas or cannellini beans, onion, garlic, curry powder, chile, mint, cumin seeds, hot pepper sauce, salt and pepper. Blend together for a few seconds, but do not over-blend. Shape mixture into 18 balls; flatten them into patties. Dust lightly with flour. Heat olive oil in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. (You may have to do this in batches.) Drain on paper towels.

CORIANDER DIP

Ingredients:
• 1 cup plain low-fat yogurt 2 Tablespoons chopped fresh cilantro

Directions:
Mix together yogurt and chopped fresh cilantro. Serve with warm patties.

Nutrients per serving:
324 calories, 19g total fat, 3g saturated fat, 52% calories from fat, 41mg cholesterol, 20g protein, 19g carbohydrate, 6g fiber, 661mg sodium, 269mg calcium and 1.3g omega-3 fatty acids.

Recipe by:
Alaska Seafood Marketing Institute