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Serves/Makes: 8

Ingredients:

• 1 (15 to 15 1/2-ounce / 425 to 440-g) can salmon
• 1/2 cup (125 mL) finely chopped celery
• 1/4 cup (60 mL) finely chopped sweet green pepper
• 1/2 cup (115 g) grated Cheddar cheese
• 1 teaspoon (5 mL) dill
• 1/2 teaspoon (2.5 mL) tarragon
• Pinch pepper
• 3 tablespoons (45 mL) mayonnaise
• Enough dough for 2 (9-inch / 23-cm) pie shells
• Reserved salmon juices or milk

How to cook:

• Drain salmon, reserving juices if desired, to use instead of milk.
• Mix together salmon, chopped celery and green pepper, grated Cheddar cheese, dill, tarragon, pepper and mayonnaise.
• Roll dough into an 18 x 5-inch (45 x 12-cm) rectangle.
• Spread dough with salmon mixture, up to 1/2 inch (2.5 cm) from the sides.
• Starting at larger end, roll dough moisten and seal edge.
• Shape into a ring arrange ring onto a baking sheet, seam side down.
• Slit dough into many places brush with reserved salmon juices or milk.
• Bake into a preheated 375°F (190°C) oven for 30 to 40 minutes, until golden brown and fluffy.
• Leave to rest for 5 minutes before serving.

Notes:

Preparation time: 25 minutes
Baking time: 30 to 40 minutes

This recipe for Baked Salmon Ring serves/makes: 8

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Main Ingredient: Salmon
Preparation Method: Baked