Wednesday, July 8, 2009

Salmon Rolls

Salmon Rolls

1 refrigerator pie crust
1 can salmon
4 Tbl. milk
2 Tbl. lemon juice
2 Tbl. chopped onions
1 1/2 Tbl. chopped parsley
1 can condensed clam chowder soup

Preheat oven to 400 degrees. On a piece of waxed paper dusted with flour lay out pie crust. Trim off edges of crust creating a rectangle and set aside. In a bowl flake salmon (be sure to remove skin). Add milk, lemon juice, onions and parsley. Spread evenly over dough. Roll up like a jelly roll. Place on a baking sheet sprayed with non-stick spray. Bake 30 minutes. Cool slightly before slicing. Spoon heated soup over each slice when served.

Changes - Use crab meat or tuna instead of salmon. Use cream of shrimp soup instead of clam. Add chopped celery and/or bell peppers to salmon.

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