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Salmon Supper Ring Recipe
|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)|
Serving size: Complete recipe
Calories 1664 Calories from Fat 550
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 26.4 g132%
Trans Fat 0 g
Cholesterol 371.6 mg
Sodium 2335.1 mg97.3%
Total Carbohydrates 197 g65.6%
Dietary Fiber 5.1 g20.4%
Sugars 7.1 g
Protein 66 g131.5%
Vitamin A 28.6% Vitamin C 4.1%
Calcium 65.3% Iron 13.8%
*Based on a 2000 Calorie diet
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.