Original recipe from Doggy Dessert Chef's Chicken Pot Pie and converted it into fish version for my 2 princesses.
Salmon & Pea Biscuit
1 cup Salmon fillet (cooked & flaked it)
1 cup Peas (cooked and mashed)
1 cup Fish Broth (extract from the water used to cook salmon)
3 cup Whole Wheat Flour
Optional: 3 tsp dill
1. Preheat oven to 180 degrees C.
2. In a large bowl combine all ingredients until well mixed.
3. Roll out dough between 2 plastic sheet to 1/4 inch thick. Cut into shapes with the cutter of your choice.
4. Place cookies on an ungreased cookie sheets and poke with a fork to prevent air bubbles.
5. Bake for 15-20 minutes.