- 2 cans salmon (213 gr cans)
- 1/2 cup celery, chopped
- 1/4 cup green pepper, chopped
- 1/2 cup cheddar cheese, grated
- 1 teaspoon dill
- 1/2 teaspoon tarragon
- dash pepper
- 3 TBSP mayonnaise
- 1 pastry crust
- some reserved salmon water or milk
- Roll out pastry to 18 x 5"
- Drain salmon and mix with remaining measured ingredients. Spread salmon mixture to within 1/2" of one long end. Roll up and seal.
- Cut slits in top of pastry and brush with salmon water or milk.
- Bake 30 - 40 minutes, or until pastry is golden and flaky. Let stand 5 minutes before serving.
