Salmon/Tuna Spirals
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
10-12 spirals
- Serves:
- 5-6
ingredients
- 1 (7 1/2 ounce) can salmon, red (skinless, boneless, water-packed)
- 1 (7 1/2 ounce) can tuna, well drained
- 1⁄2 cup carrot, finely grated
- 1⁄2 cup onion, grated
- 2 tablespoons lemon juice (or lime juice)
- 2 tablespoons sour cream
- 1 tablespoon white wine vinegar
- 1⁄2 teaspoon mustard powder
- 1⁄4 - 1⁄2 teaspoon black pepper, freshly ground
-
Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon dried thyme
- 2 tablespoons vegetable oil
- 7 ounces milk
directions
- Preheat oven to 400°F.
- Spray a large baking sheet with non-stick spray, or line the baking sheet with parchment paper.
- Combine all filling ingredients and mix well; taste and adjust spices to suit.
- In a large bowl, sift dry dough ingredients and combine well.
- Add oil to a measuring cup and add enough milk to make 1 cup.
- Add to dry ingredients.
- Mix until dough comes away from the sides of the bowl.
- Turn out on a lightly floured board and knead about 10 times, making sure there's enough flour so dough won't stick.
- Spread salmon/tuna mixture on dough to within 1/4 inch of edges, then roll up like a jelly roll, pinching the seams to seal.
- Using a very sharp knife, slice into 10 - 12 slices.
- Place spirals on prepared baking sheet and bake for 20 minutes or until golden.
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RECIPE SUBMITTED BY
I live in Canada's capital (Ottawa, Ontario) and love it, although years ago I lived on the West Coast (Vancouver, B.C.) and loved it, too.
I am retired and really enjoy cooking, so reading recipes is almost a passion. Every time I bring out a new recipe I hear "Oh, not again!" from my hubby, but I notice he enjoys almost everything I try. We have a rating system for new recipes, and he always lets me know his opinion.
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