Salmon Loaf
Over a year ago
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Ingredients
- 500g Cooked Salmon Fillet skinned
- 4 Hard boiled eggs
- 6 small pickled gherkins
- 3 tbsp chopped parsley
- ½ tsp Black pepper
- ½ tsp salt
- 10 floz mayonaise
- 2 floz double cream
- 1 tbsp lemon juice
- 15g gelatine
- 8 gherkins
- 8 prawns
- Watercress or lettuce
Accompaniment
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Description
Serve with French bread and salad for a light lunch
Method
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1
1. Grease a small loaf tin with olive oil
2. Combine the fish, eggs, gherkins, parsley and salt and pepper in a bowl.
3. Combine the mayonnaise, cream, lemon juice and dissolved gelatine into a second bowl.
4. Add the mayonnaise mixture to the salmon mixture and stir until the ingredients are thouroughly mixed.
5. Spoon the mixture into the loaf tin and chill for 2 hours in the fridge until set.
6. Remove from the tin and decorate with gherkins halves and prawns and serve on a bed of watercress or lettuce.
Chef's Tips
To remove from the tin, run a knife around the edge of the loaf tin and quickly dip the base in hot water
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