Ring Salmon Loaf

Ring Salmon Loaf

1 can (440 g or 15 1/2 oz) salmon*
125 ml (1/2 cup) croutons
125 ml (1/2 cup) chopped celery
50 ml (1/4 cup) chopped green pepper
25 ml (2 Tbsp) finely chopped onion
Dash salt and pepper
2 ml (1/2 tsp) grated lemon rind
15 ml (1 Tbsp) lemon juice
2 eggs slightly beaten
50 ml (1/4 cup) sour cream

Drain salmon, crush bones and break salmon in chunks. Mix with remaining ingredients. Press in a greased microwave ring mold or a round casserole with a small glass in the center. Cover and microwave at MEDIUM-8 to 10 min. Let stand covered 2 min. Makes 4 servings.
*or 2 cans 213 g (7 1/2 oz) each salmon

Recipe by Fish for Food



Here's another version:

Salmon Ring w/Cheese Sauce

Salmon Filling:
1 egg
14 oz. salmon, cooked
1/2 cup onion
1/2 cup snipped parsley
1 tsp. celery salt (or one stalk of celery)
1/2 tsp. pepper

Biscuit Dough:
2 cups bisquick
1/2 cup water

Cheese Sauce:
3T butter
1/3 cup flour
1 cup milk
1 cup shredded cheese

Heat oven to 375. Beat egg slightly. Set 2 T. aside of egg. (Good luck!) Stir salmon, onion, cheese, parsley, celery, salt and paper into remaining egg to create filling. Mix bisquick and water into dough. Roll biscuit dough into rectangle that is 10 by 15 inches. (Make sure it is very floured on the surface you do this on because if the dough sticks when you're rolling it up it's welcome to Screwedville). Spread salmon filling on dough. Roll up beginning at long side. Shape into ring on greased baking sheet. Pinch ends together. Make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side to show filling. Brush top w/reserved egg. Bake 25-30 minutes. While it's baking, melt butter and flour in saucepan, adding milk when hot and whisking as it thickens. Add melted cheese and whisk more. Serve on top of salmon ring.

I found this one on Momma Tia's blog