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Print this Recipe    Salmon 01

Salmon in a Wrap Appetizers

250 g butter or margarine, (8 oz)
1 egg
1 cup water
1 pinch salt
1 cup self-raising flour
1 1/2 cups plain flour

1 can red salmon
1/4 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon horseradish
1 teaspoon grated onion
paprika

Beat butter until it creams (always have your butter soft to the
point of oiliness, as it is much easier to beat), add egg beaten
with the cup of water, slowly add the sifted flours to which salt
has been added. The pastry must be easy to handle, so you may need
to add a little more water. If moist enough, turn on to a floured
board, divide into two pieces and roll as thinly as possible into
circles 23 cm (9 in) in diameter.

To make filling, drain and flake salmon. Add mayonnaise, lemon
juice, horseradish and onion, mixing all together thoroughly. Spread
each pastry circle with 1/2 cup salmon mixture and cut each round
into 16 wedge-shaped pieces. Roll up, beginning at the round edge
and rolling towards the point. Place rolls on a baking tray and
prick to allow steam to escape. Sprinkle with paprika. Bake in a
hot oven, about 220C (425F), for about 15 or 20 minutes until
lightly browned.

If you would like more filling, use a larger quantity of salmon,
or salmon and tuna mixed, If you substitute tuna for salmon, be
sure to keep the mixture moist. The rolls can be made beforehand
and reheated. Make sure the oven is hot before putting the cooked
rolls in, then decrease heat to the lowest point so as not to dry
out the salmon. With this dish I use cocktail sauce. Serve on hot
plates with lots of garnishes.

Makes about 32

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