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.
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