Cheese And Salmon Ring Mold Recipe
Ingredients
| Butter | 2 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| 1 x 1/4 oz sachet gelatin | ||
| 3/4 cup grated Edam cheese | ||
| 1 x 7 1/2 oz can salmon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
