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Salmon En Croute Recipe
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Dried dill weed||1 Teaspoon|
|Canned salmon||32 Ounce, drained and finely flaked (Two 16 Ounce Cans)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Peas in cheese sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3311 Calories from Fat 699
% Daily Value*
Total Fat 78 g119.5%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 652.3 mg
Sodium 7632.1 mg318%
Total Carbohydrates 354 g118%
Dietary Fiber 16.4 g65.7%
Sugars 46 g
Protein 232 g464.8%
Vitamin A 15.7% Vitamin C 15.7%
Calcium 21.1% Iron 109.5%
*Based on a 2000 Calorie diet
Let rise in warm place till double (30 to 45 minutes).
On well floured surface, roll dough to an 18 inch circle.
Gently fit it into a 61/2 cup ring mold, allowing the dough to cover center and hang over edges.
Lightly stir together the salmon, bread crumbs, eggs, lemon juice, 1 teaspoon salt, and dash pepper till combined.
Spoon salmon filling into mold.
Bring dough from sides over top of filling, seal dough at rim of center hole.
Cut an X in the dough covering the hole; fold the 4 triangles back over top of ring, sealing to outer edges.
Let rise till almost double (30 to 45 minutes).
Bake at 325° for 45 to 50 minutes.
Cover with foil last 20 minutes.
Cool 10 minutes; turn out on platter.