This was how I put two items in my freezer together for lunch: leftover salmon patties and a frozen ball of pie dough. Mmmm, did it ever taste good, too! This recipe is a great way to use up a few leftover salmon OR tuna cakes. This is not suitable until you are out of the Induction phase of Atkins. If you don’t have any leftover cooked cakes, just mix up the salmon or tuna mixture and spread it evenly on your galette crust, add the cheese and bake it. All will cook properly.
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4 leftover salmon (or tuna) cakes
1 recipe my “Flour” Pie Crust
5 oz. mozzarella cheese shreds (5 slices)
DIRECTIONS: Make the pie crust by that recipe’s instructions, but roll it into a 8″x12″ rectangle instead of a circle. Preheat oven to 350º. Remove top piece of plastic wrap from the crust. Crumble (or spread, if yet uncooked) the fish cake mixture onto the dough, leaving 1″ dough uncovered on all 4 sides. Sprinkle 4 oz. of the cheese on next. Using the plastic wrap to assist, lift the 1″ edge and fold it over onto the filling forming a sort of rolled edge. Press the edge slightly and seal the corners by pressing them a bit more. Pop pan into 350º oven and bake until crust is nearly browned on the edges and center is dry to touch. Remove pan and sprinkle on the last ounce of cheese and pop back into oven just long enough to melt the cheese. Remove from oven and serve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains: (lower carbs by cutting into 5 servings)
38.45 g fat
21.15 g carbs, 16.45 g fiber, 4.7 g NET CARBS
28.7 g protein
476 mg sodium