Ingredients:

  • 1 tbsp (14 g) unsalted butter
  • 1 tbsp (8 g) cornstarch
  • 1/2 cup (120 ml) whole milk
  • 1 can (4 oz / 113 g) salmon, drained and flaked
  • 1 tbsp (15 g) chopped pimiento-stuffed green olives (optional)
  • 1 tsp (5 ml) lemon juice
  • Salt and pepper to taste
  • 2 cups (240 g) buttermilk baking mix, prepared according to package directions
  • 1 egg or 1 tbsp milk (for glazing)

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the cornstarch until well combined. Gradually add the milk, whisking until smooth.
  3. Stir in the drained salmon, chopped olives (if using), lemon juice, salt, and pepper. Mix until well combined and set aside to cool.
  4. Follow package instructions to prepare the buttermilk baking mix. Roll the dough out into a thin oblong shape on a lightly floured surface.
  5. Evenly spread the cooled salmon filling over the dough. Moisten the edges of the dough with a little water and roll it up tightly.
  6. Carefully transfer the roll to a greased baking sheet, twisting it into a horseshoe shape. Using scissors or a sharp knife, make cuts about two-thirds of the way through the roll, spaced evenly.
  7. Turn each cut section on its side, allowing the filling to be partially exposed.
  8. Brush the top of the twists with beaten egg or milk for a shiny finish.
  9. Bake in a preheated oven at 450°F (230°C) for 15-20 minutes or until golden brown.