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Salmon Supper Ring

21st.Century.Chef's picture
For scone mixture
  Plain flour 7 Ounce
  Cornflour 1 Ounce
  Salt 1 Pinch
  Baking powder 2 Teaspoon (Leveled)
  Butter/Fat milk 1 Ounce (For Mixing)
For filling
  Butter 1⁄2 Ounce
  Cornflour 1 Teaspoon (Leveled)
  Milk 1⁄4 Pint
  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)
  Salt To Taste
  Pepper To Taste

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.
Season well.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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