Salmontuna Spirals Recipes

SALMON TUNA PATTIES

Steps:

• Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
• Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

SALMON-SHRIMP SPIRALS

Steps:

• Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside.
• In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. Simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
• Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly.
• Preheat oven to 375 degrees F.
• In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest.
• While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.

STOLLEN SPIRALS

Steps:

• Stir together the zest and juice, Cointreau, cranberries and mixed fruit in a small bowl and leave to soak.
• Meanwhile, mix the flour, yeast, caster sugar and nutmeg in a large bowl. Add ½ tsp salt and rub in the butter. Beat the egg with the warm milk, then pour onto the flour mix. Stir with a round-bladed knife, then use your hands to bring the mixture together as a soft dough.
• Tip onto a work surface and knead for a couple of mins, adding a little flour only if you need to stop it sticking. Oil the bowl, return the dough and cover with cling film. Leave to rise for 45 mins-1 hr in a warm place until doubled in size.
• Line and butter a large roasting tin with baking parchment. Roll the risen dough out firmly to a long strip about 70 x 18cm. Add the pistachios to the soaked fruit, then scatter the mix along the dough. Roll the marzipan into a sausage the same length as the longest side of the dough, then place it down the centre of the dough and roll up together firmly, a bit like making a sausage roll. Trim the ends, then cut the rest into even lengths and arrange, cut side up, in the tin. Cover with cling film and leave to rise for 45 mins-1 hr until really well risen.
• Heat oven to 190C/170C fan/gas 5. Bake for 15-20 mins until golden. Will freeze for up to 6 weeks. Brush with melted butter and dredge with icing sugar, or mix a little water into the icing sugar, drizzle over the buns and scatter over the nuts. Eat within 2 days.

SALMON/TUNA SPIRALS

Steps:

• Preheat oven to 400°F.
• Spray a large baking sheet with non-stick spray, or line the baking sheet with parchment paper.
• Combine all filling ingredients and mix well; taste and adjust spices to suit.
• In a large bowl, sift dry dough ingredients and combine well.
• Add oil to a measuring cup and add enough milk to make 1 cup.
• Add to dry ingredients.
• Mix until dough comes away from the sides of the bowl.
• Turn out on a lightly floured board and knead about 10 times, making sure there's enough flour so dough won't stick.
• Spread salmon/tuna mixture on dough to within 1/4 inch of edges, then roll up like a jelly roll, pinching the seams to seal.
• Using a very sharp knife, slice into 10 - 12 slices.
• Place spirals on prepared baking sheet and bake for 20 minutes or until golden.

SMOKED SALMON SPIRALS

Steps:

• Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon.
• Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

SMOKED SALMON SPIRALS

Steps:

• Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
• Mix cheese with dill and spread over salmon.
• Press row of capers into cheese along one long edge.
• Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
• Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
• Freeze for at least 4 hours or up to 1 month.
• To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
• Garnish with onion and dill.
• Let stand for 10 minutes at room temperature.

SPANISH SPIRALS

Steps:

• In a Dutch oven or large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomatoes, pasta, sugar, chili powder, salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer until pasta is tender, 25-30 minutes.

CHOCOLATE SPIRALS RECIPE BY TASTY

Steps:

• Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice lengthwise into twelve ½-inch (1 cm) wide strips.
• Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
• Transfer the spirals to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!