Sunday, March 13, 2011

Stuffed Salmon Braid

This is super delicious. If you don't like salmon you can substitute it with chicken or tuna salad. It's a beautiful presentation.

Salmon Braid
  • 1/4 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 Tbsp prepared mustard
  • 1 Tbsp minced onion
  • 1 tsp dill
  • 4 cooked and flaked salmon fillets
  • 2 eggs boiled and chopped
  • 8 oz can refrigerated crescent dinner rolls
  • 2 cups shredded cheddar cheese
  • 1 Tbsp sesame seeds
Heat oven to 375 degrees. In bowl combine mayo, relish, mustard and onion. Stir in salmon and eggs. Unroll dough into 2 long rectangles. Place on a greased cookie sheet and press together with rolling pin into one large rectangle, sprinkle with flour before rolling. Spoon salmon mixture down center of rectangle. Sprinkle one cup of cheese on top. With a knife, cut dough 1 inch apart along sides making strips to braid. Wrap strips over top in a braiding fashion. Bake at 375 degrees for 17-24 minutes. Remove from oven and sprinkle with cheese and seeds. Return to oven and bake another 2-3 minutes.

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