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Salmon in a Wrap

Salmon in a Wrap

Country readers far from the sea who must rely on canned seafood need not despair. Many city dwellers have no access to fresh fish either, and there are many delicious hot hors d`oeuvres to be made with canned seafood. This recipe, and those following, are good ones to try.

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



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


  • 250 g (8 oz) can red salmon
  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish
  • 1 teaspoon grated onion
  • paprika