A version of this ring, done with tuna and Bisquick, has been in my files for a long time but recently I decided to make it with my own biscuit pastry and canned salmon. It was good. Another time I made it with some leftover salmon. It was even better! So, the next time you cook some salmon steaks, why not do an extra one and you have the main ingredient for another delicious meal.
- 2 cups flour
- 2 Tbsp sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/2 tsp soda
- 1/3 cup butter or shortening, room temp
- 1 cup buttermilk or milk
- 1 egg
- 1 1/2 cups flaked cooked salmon or 2 tins canned salmon of choice
- 1/4 cup salsa
- 2 Tbsp mayonnaise
- 1/4 cup chopped fresh basil or parsley
- 1 1/2 cups cheddar cheese, grated
- Preheat oven to 375 F
- Mix pastry by cutting the butter into the combined dry ingredients and then stirring in the buttermilk with a fork until dry ingredients are incorporated.
- Sprinkle with flour and knead for a few seconds to a smooth dough.
- Roll out on a floured surface to a rectangle about 15"x10"
- Slightly beat egg with fork, setting aside 2 Tbsp of the egg. Stir salmon, salsa, mayo, basil and cheese into remaining egg.
- Spread pastry with filling and roll up jelly roll fashion, beginning at long side.
- Shape into ring on a greased pizza pan, folding one end into the other.
- With serrated knife, cut 2/3 of the way into the ring at 1 inch intervals.
- Turn each slice on its side to reveal the filling and brush pastry with reserved egg wash.
- Bake at 375 F 25 - 30 minutes
Melt 2 Tbsp butter. Whisk in 2 Tbsp flour and 1 1/2 cups milk, stirring until it boils. Stir in 1 cup grated cheese and salt to taste. Serve alongside over steamed asparagus or drizzle over pastry.