Salmon/Tuna Spirals

Name: Salmon/Tuna Spirals
Ingredients: 1 (7 1/2 ounce) can salmon, red (skinless, boneless, water-packed); 1 (7 1/2 ounce) can tuna, well drained; 12 cup carrot, finely grated; 12 cup onion, grated; 2 tablespoons lemon juice (or lime juice); 2 tablespoons sour cream; 1 tablespoon white wine vinegar; 12 teaspoon mustard powder; 14-12 teaspoon black pepper, freshly ground; 2 cups all-purpose flour; 1 tablespoon baking powder; 12 teaspoon salt; 14 teaspoon cayenne pepper; 14 teaspoon dried thyme; 2 tablespoons vegetable oil; 7 ounces milk

16 ingredients

11 steps

Ingredients

1 (7 1/2 ounce) can salmon, red (skinless, boneless, water-packed)
1 (7 1/2 ounce) can tuna, well drained
12 cup carrot, finely grated
12 cup onion, grated
2 tablespoons lemon juice (or lime juice)
2 tablespoons sour cream
1 tablespoon white wine vinegar
12 teaspoon mustard powder
14-12 teaspoon black pepper, freshly ground
2 cups all-purpose flour
1 tablespoon baking powder
12 teaspoon salt
14 teaspoon cayenne pepper
14 teaspoon dried thyme
2 tablespoons vegetable oil
7 ounces milk

Directions

1

Preheat oven to 400F.
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.