Salmon Supper Ring Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


For scone mixture
 Plain flour7 Ounce
 Cornflour1 Ounce
 Salt1 Pinch
 Baking powder2 Teaspoon (Leveled)
 Butter/Fat milk1 Ounce (For Mixing)
For filling
 Butter1⁄2 Ounce
 Cornflour1 Teaspoon (Leveled)
 Milk1⁄4 Pint
 Canned salmon/1 pound cooked white fish8 Ounce (1 Can)
 Chopped capers1 Teaspoon
 Anchovy essence1⁄2 Teaspoon (Omit If Using Salmon)
 Lemon juice1 Teaspoon
 Egg/Milk1 (For Glazing)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


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.