Canadian Living Salmon Recipes

Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.

Provided by Katzen

Categories     Scones

Time 30m

Yield 12 Scones, 12 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7

These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.

Provided by Diana 2

Categories     Lunch/Snacks

Time 35m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8

I watched Elizibeth Baird from Canadian Living make a lemon tart using this recipe on the Steven & Chris show one day. I had been trying to find a good recipe for pastry using butter rather than oil, shortening or lard. I was not really pleased with any of the recipes I tried. I made this one, and it is now my go to pastry recipe. It just uses all purpose flour, and salted butter is fine as well, as there is no salt in the recipe. For those of you who want to use some whole wheat flour in it I woudl suggest whole wheat pastry flour. If you use it for a savory dish, omit the sugar from the recipe. I have found that you can make it in the food processor as well. You don't have to use frozen butter, just cold from the fridge. I am posting the recipe exactly as it was on the website. I do increase the flour up to 1 1/4 cups, and use just a bit more water then as well. The first time or two that you make it, just use one cup of flour so you can get a good feel for the pastry, then feel free to add the extra flour the next time if you want to. While it only makes a single crust, you can double the recipe with no problems. I have posted the cooking time for blind baking a single crust. Don't be alarmed by the number of steps, I have included directions for using a food processor as well. Once you try this pastry you will never buy another frozen pie shell again. With almost 5000 pastry recipes posted on the site, this may already be here somewhere, but I wanted to share it anyhow.

Provided by Demelza

Categories     Dessert

Time 20m

Yield 1 single crust pie, 6-8 serving(s)

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 227.8, Fat 16.2, SaturatedFat 10, Cholesterol 72.1, Sodium 110.7, Carbohydrate 18.1, Fiber 0.6, Sugar 2.2, Protein 2.7