3 TBS butter
2/3 cup of finely chopped onion
3/4 cup of finely chopped green sweet bell pepper
5 TBS plain flour
1/2 tsp salt
2 2/3 cups milk
1 large tin of salmon, drained, flaked and the skin and bones removed
1 TBS lemon juice
a dash of hot pepper sauce
freshly ground black pepper to taste
1 1/2 cups plain flour
1 TBS baking powder
1/2 tsp salt
3 TBS cold butter, cut into bits
1/2 cup milk
3/4 cup shredded cheese (cheddar, mozzarella, Swiss etc. I used a combination of red leicester and strong cheddar)
1/4 cup chopped pimento stuffed olives
Pre-heat the oven to 205*C/425*F. Lightly grease a 2 litre baking dish and set it aside.
Place the butter for the creamed salmon into a saucepan and heat it over medium heat until it just begins to foam. Add the onion and green pepper and cook, stirring occasionally, until they are tender. Stir in the flour and the salt. Add the milk slowly, stirring until it is well mixed in. Cook and stir until the mixture is thickened and bubbly. Stir in the flaked salmon, hot pepper sauce, lemon juice and the black pepper. Taste for seasoning and adjust as necessary. Pour the mixture into the prepared casserole dish.
Whisk together the flour, baking powder and salt in a medium bowl. Using a pastry blender or the tips of your fingers rub in the butter until the mixture resembles fine crumbs. Stir in the milk until the dough just clings together and is evenly moistened. Turn out onto a lightly floured surface and kneat it gently for about 10 to 12 strokes. Pat out to a 12 by 8 inch rectangle. Sprinkle the cheese and the olives over top. Roll up as for a jelly roll, rolling it as tightly as you can.
Using a sharp knife, cut the roll into 8 thick slices and then flatten each one slightly with your hand. Place the resulting spirals on top of the salmon mixture.
Bake in the pre-heated oven for 25 to 30 minutes until the top is nicely browned and the creamed mixture is bubbling. Let stand for at least 10 minutes before serving.