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Categories:Viewed: 47 - Published at: 2 years ago
Ingredients
- 1 cup Minced Dry Smoked Salmon (I Use Hardy Buoys From Northern Vancouver Island, It Is So Delicious But Other Brands Would Work Just As Well If It Is Not A Wet Product)
- 2 cans (213g Can) Sockeye (red) Salmon, Drained, Deboned And Skin Removed
- 1 Tablespoon Mayonnaise, Just Enough To Make The Salmon Mixture Just Stick Together But Not Wet
- 2 cups All-purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon Sugar
- 1/2 cups Shortening (or Butter)
- 1 whole Beaten Egg
- 3/4 cups Or More Milk, Just Enough To Add To Beaten Egg To Make 1 Cup Of Liquid
Method
- Prepare filling:
- Pulse both types of salmon and mayo in the food processor just long enough to combine into a cohesive mixture, or mash with a fork.
- Set aside.
- Prepare the biscuit crust:
- Blend dry ingredients together, then cut in shortening to form a crumb-like mixture.
- Add liquid and blend with a fork till everything is moistened.
- Dump dough out onto a floured surface and knead lightly to form a cohesive ball.
- Then move to a nonstick pan and roll out to an oblong shape about 12 to 14 inches by 9 inches.
- Gently spread salmon mixture all over the rolled dough to within 1/2 inch of the edges.
- Carefully lift the bottom edge to the centre then bring the top edge down to the middle to just partly cover the dough.
- Flip the roll over so the seam is on the bottom, and form into a crescent shape.
- With a sharp knife, poke holes along both the front and back edges and along the top to let the steam out as it bakes and prevent it from being soggy.
- Bake at 400 degrees for 18 to 20 minutes till nicely browned.
- Slice and serve immediately with hot egg sauce.
- Enjoy!
- Note: Egg Sauce is simply a white milk sauce cooked with the addition of 2 tablespoons Dijon mustard, 1 hard boiled egg (chopped in chunks and not mashed), 1 teaspoon paprika, and fresh ground pepper to taste.
