Cheese And Salmon Ring Mold
|All purpose flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Gelatin||1⁄4 Ounce (1 Sachet)|
|Grated edam cheese||3⁄4 Cup (12 tbs)|
|Canned salmon||7 1⁄2 Ounce (1 Can)|
1 First make the sauce. Place butter in a 1 litre/1 3/4 pint (4 1/4 cup) jug and microwave on full power for 1 minute to melt.
2 Stir in flour and salt and pepper. Blend in tomato puree (paste) and milk.
3 Microwave on full power for 3 minutes.
4 Beat well until smooth.
5 Cool slightly for 5 minutes, add gelatine then beat until dissolved. Beat in cheese.
6 Drain salmon and discard bones. Flake salmon into sauce and mix well.
7 Pour into a wetted 900ml/1 1/2 pint (3 3/4 cup) ring mould. Cool, then chill until firm.
8 Turn onto a plate. Serve with brown bread and butter and garnish if liked with sliced cucumber and black olives.