Prep 25 mins
Cook 20 mins
A delicious blend of canned salmon and tuna with a few veggies, wrapped in a piquant biscuit dough. Note that you can mix and match the veggies any way you wish (for example, you may wish to use celery and zucchini, or other combinations). You can also make these using only salmon or tuna. These are really tasty and nice to look at. They freeze exceptionally well and are easily reheated in either the oven or microwave. Be warned, though, that there may be none left over to freeze. These gems would be perfect for a brunch, bridal shower, or any special event. I am posting this for my special friend, Natasha. Go, girl!
- 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
- 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
- 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.