Salmon Supper Ring
|For scone mixture|
|Plain flour||7 Ounce|
|Baking powder||2 Teaspoon (Leveled)|
|Butter/Fat milk||1 Ounce (For Mixing)|
|Cornflour||1 Teaspoon (Leveled)|
|Canned salmon/1 pound cooked white fish||8 Ounce (1 Can)|
|Chopped capers||1 Teaspoon|
|Anchovy essence||1⁄2 Teaspoon (Omit If Using Salmon)|
|Lemon juice||1 Teaspoon|
|Egg/Milk||1 (For Glazing)|
Sieve the dry ingredients for the scone mixture together.
Rub in the fat.
Mix with sufficient milk to form a soft dough.
Roll out thinly into an oblong shape.
Melt the butter in a pan, add cornflour and cook for a few minutes.
Remove from the heat, add the milk stirring all the time.
Return to the heat, stir until boiling and boil for 1 minute stirring constantly.
Add the flaked fish, chopped capers, anchovy essence and lemon juice.
Spread this savoury mixture on the dough, moisten the edges and roll up like a Swiss roll.
Put carefully on to a greased baking sheet, then shape into a horseshoe.
Using a pair of kitchen scissors or a sharp knife make some cuts two-thirds of the way into the roll.
Turn each section out a little on to its side.
Brush with a little beaten egg or milk.
Bake for about 15 minutes in centre of a hot oven (450°F - Gas Mark 7).
Serve hot or cold.