Smoked Salmon Roll Recipe

Name: Smoked Salmon Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare filling:
2
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.
3
Set aside.
4
Prepare the biscuit crust:
5
Blend dry ingredients together, then cut in shortening to form a crumb-like mixture.
6
Add liquid and blend with a fork till everything is moistened.
7
Dump dough out onto a floured surface and knead lightly to form a cohesive ball.
8
Then move to a nonstick pan and roll out to an oblong shape about 12 to 14 inches by 9 inches.
9
Gently spread salmon mixture all over the rolled dough to within 1/2 inch of the edges.
10
Carefully lift the bottom edge to the centre then bring the top edge down to the middle to just partly cover the dough.
11
Flip the roll over so the seam is on the bottom, and form into a crescent shape.
12
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.
13
Bake at 400 degrees for 18 to 20 minutes till nicely browned.
14
Slice and serve immediately with hot egg sauce.
15
Enjoy!
16
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.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Smoked Salmon Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Roll

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