This is a beautiful meal that doesn’t take too long to put together. Like many of my recipes, it’s a cross between a tuna ring my mom used to make and the salmon ring that Jim’s mom makes. A few adaptations pulled the best from both recipes and made it into our own!
Turn oven to 375.
Biscuit Dough:
1 cup white flour
1 cup whole-wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
Cut in:
2 tablespoons butter
Add:
3/4 cup milk
Mix to form a soft dough, roll out to a rectangle about 10×15 inches.
Filling:
1 egg
2 cans sockeye salmon
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
2 tablespoons chopped dill
1/2 teaspoon salt
freshly ground black pepper
Mix together and spread evenly over the dough. Roll up into 15″ long roll, place on round pizza pan.
Turn the roll into a ring.
With a sharp knife, cut 2/3 of the way through the ring at 1″ intervals, turning each section at an angle.
Place in 375 degree oven for 25-30 minutes, or until golden brown.
While the ring is baking, prepare the sauce.
White Sauce:
2 tablespoons melted butter
Whisk in:
2 tablespoons flour
1/2 teaspoon salt
Add:
2 cups milk
2 cups frozen peas
Cook until peas are hot and sauce is thickened.
To serve, place two sections of the salmon ring onto a plate, top with a ladle of white sauce with peas. Enjoy! We sure do.
