Thursday, May 28, 2015


I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I'm sure I could do some research and find the actual year, but I'm going to guess it is from the 50's or 60's. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long "blanket".
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash
  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4x8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

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