Interesting

I will start by saying that I think these would have been better with fresh cooked salmon. Maybe a little leftover salmon.

I don’t care for canned salmon, so maybe I am biased.

With canned salmon, I highly recommend buying the small cans. There are no bones or skin in the small cans. The larger cans basically have a whole fish shoved into them, so you have to remove skin and bones.

I used the Hot Water Pastry recipe for the turnover crusts. This was a great pastry recipe - look for it later in the week.

The filling was smooth and creamy. The lemon juice added just enough acid.

I do think that more dill was called for. I didn’t taste much dill, and I do like dill with fish.

My husband loved these. He thought they were great tasting and easy to just pick up and eat. I thought they were interesting, but I don’t think I would of out of my way to find them.

SALMON TURNOVERS

1 Recipe Pastry For Two Crust Pie

7 Ounces Cooked Salmon

10 1/2 Ounces Condensed Celery Soup

1 Tablespoon Chopped Parsley

1/4 Teaspoon Salt

1 Tablespoon Lemon Juice

Pinch Dill

1 Egg Yolk

Roll out pastry and cut into six squares measuring 6x6 inches. In a bowl, flake the salmon removing any bones or skin. Add the soup, parsley, salt, lemon juice and dill. Mix well. Place a tablespoon of the salmon mixture into each pastry square. Fold dough over to make a triangle. Press edges together with a fork. Brush each with egg yolk diluted with a little water. Prick each turnover with a fork to allow steam to vent. Bake in a 375 degree oven for 20 minutes.