Sieve the potatoes when still hot, add butter, beaten egg, and salt and pepper; heat together gently, beating all the time. Turn the mixture out onto a floured board and roll into a sausage shape, about 2 inches thick. Place on a greased baking tin, form into a ring by joining the two ends and cook for 15 minutes, in the middle of a hot oven, about 400 deg. Heat butter in a pan, add the flour, and cook for a few minutes without allowing to brown. Remove from heat. Beat in the milk gradually, cook gently, stirring all the time until thickened. Flake the salmon and add it to this sauce. Together with the tomato puree, anchovy essence, salt and paprika pepper. Place the cooked potato ring on a serving dish, pour the sauce mixture into the centre and garnish with the tomato quarters and mushrooms. Sprinkle the centre with chopped parsley.
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