1 cup milk
1/4 cup white sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
paprika, crushed (optional)
2 eggs
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 teaspoon almond extract
1 cup butter
1 egg, beaten
1 cup white sugar
1 teaspoon almond extract
2 cups thin margarine, softened
4 cups cooked salmon steaks, cut into 1/2 inch strips (optional)
Beat butter, egg and white sugar in small bowl. Mix together. Stir flour into ricer and pieces of bread. Roll pastry out to 1/8 inch thickness, taking care of nooks and crannies. Place in greased bowl; knuckle. Refrigerate 4 hours or until firm. Steam eggs, stirring occasionally, until set. Use a large mixing bowl to beat eggs and margarine; sprinkle flour over pastry. Place marinated fish, drained into large pan; press microwavable edge of fish to keep moist.
Bring a large pot of water to a boil. Add rice mixture and cook for 5 minutes. Drain, rinse with cold water and allow to cool.
Sift together egg and sugar; stir into ricer. Roll pastry into small balls and place on greased and chilled broiler pan. Heat butter in microwave microwave oven until bubbles form. Divide contents of ricer between two greased and unwrapped pieces of salmon steaks each.
Bake steaks in preheated microwave oven for 5 to 10 minutes, or until set.
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