Title

Salmon Biscuit Ring

Subject

salmon

egg

Swiss cheese

green onions

parsley

buttermilk baking mix

milk

sour cream

Parmesan cheese

dill weed

salt

pepper

water

Description

SALMON BISCUIT RING

1 can (15.5 ounces) salmon
1 egg
1 cup shredded Swiss cheese
½ cup chopped green onions
½ cup chopped parsley
2⅓ cups buttermilk baking mix
⅔ cup milk
1 egg, beaten (for glaze)
Sour Cream Dill Sauce:
½ cup dairy sour cream
2 tablespoons grated
Parmesan cheese
¼ teaspoon dill weed
⅛ teaspoon salt

Dash pepper
Milk to thin, if necessary

Drain and flake salmon. Combine
with 1 egg, cheese, green onions and
parsley; mix well. Using fork, stir
together baking mix and milk until
soft dough forms. On lightly floured
board, knead gently 12 to 15 times.
Roll into 10x15-inch rectangle.
Spread salmon mixture to about
1-inch from long edges. Roll up, be-
ginning from long side. Moisten edge
with water; seal well. Place seam-
side down in ring on greased baking
sheet. Seal ends together well. Make
12 cuts, each ⅔ of the way through
the ring. Turn each piece on its side.
Brush dough with beaten egg; bake at
375 degrees 25 to 30 minutes. Serve
with Sour Cream Dill Sauce. Makes 6
servings.
To make sauce, combine ingredi-
ents in order listed. If necessary, thin
to desired consistency with small
amount of milk. Makes about ⅔ cup.

Wrap flakes of canned salmon,
Swiss cheese, egg, green onions and
parsley in a biscuit dough and shape
into a ring for this entree. Serve the
Salmon Biscuit Ring with Sour
Cream Dill Sauce; accompany with a
winter fruit salad and a green vege-
table.

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# Salmon Biscuit Ring

*Makes 6 servings*

## Ingredients

### Biscuit Ring

- 1 can (15.5 ounces) salmon
- 1 egg
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 2 1/3 cups buttermilk baking mix
- 2/3 cup milk
- 1 egg, beaten (for glaze)

### Sour Cream Dill Sauce

- 1/2 cup dairy sour cream
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp dill weed
- 1/8 tsp salt
- Dash pepper
- Milk to thin, if necessary

## Instructions

### Biscuit Ring

1. Drain and flake salmon. Combine with 1 egg, cheese, green onions, and parsley; mix well.
2. Using a fork, stir together baking mix and milk until a soft dough forms.
3. On a lightly floured board, knead gently 12 to 15 times. Roll into a 10x15-inch rectangle.
4. Spread salmon mixture to about 1 inch from the long edges.
5. Roll up, beginning from the long side. Moisten edge with water; seal well.
6. Place seam-side down in a ring on a greased baking sheet. Seal ends together well.
7. Make 12 cuts, each 2/3 of the way through the ring. Turn each piece on its side.
8. Brush dough with beaten egg. Bake at 375°F for 25 to 30 minutes.
9. Serve with Sour Cream Dill Sauce.

### Sour Cream Dill Sauce

1. Combine ingredients in the order listed.
2. If necessary, thin to desired consistency with a small amount of milk.
3. Makes about 2/3 cup.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0319

Coverage

Oregon, US