Salmon/tuna Spirals

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

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 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

Recipe

• 1 preheat oven to 400°f.
• 2 spray a large baking sheet with non-stick spray, or line the baking sheet with parchment paper.
• 3 combine all filling ingredients and mix well; taste and adjust spices to suit.
• 4 in a large bowl, sift dry dough ingredients and combine well.
• 5 add oil to a measuring cup and add enough milk to make 1 cup.
• 6 add to dry ingredients.
• 7 mix until dough comes away from the sides of the bowl.
• 8 turn out on a lightly floured board and knead about 10 times, making sure there's enough flour so dough won't stick.
• 9 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.
• 10 using a very sharp knife, slice into 10 - 12 slices.
• 11 place spirals on prepared baking sheet and bake for 20 minutes or until golden.