I found this old, and I do mean old recipe card in an old recipe box I found in an antique store. It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE. I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor. The original recipe called for pink salmon, but I use both pink and red salmon. This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with. You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.
SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
- Preheat oven to 425°.
- Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
- Roll dough into four 4×8 inch oblongs.
- Arrange the first oblong pastry on 1 side of a jelly roll pan.
- Fill the dough with salmon mixture not going all the way to the edge.
- Fold over the top and crimp the edges, sealing well.
- Brush with egg wash.
- Make a few slashes on top to allow steam to escape.
- Bake 12 -15 minutes.