1 tablespoon olive oil
1 lb. cooked fresh salmon, skinned and flaked
5 hard-boiled eggs, coarsely chopped
1 lb. tomatoes, blanched, peeled, seeded and chopped
8 pickled gherkins, thinly sliced
3 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
10 fl. oz. mayonnaise
2 fl. oz. double cream
1 tablespoon lemon juice
½ oz. gelatin dissolved in 4 tablespoons hot water
8 pickled gherkins cut in half lengthways
1 medium sized round lettuce, outer leaves removed, washed and separated into leaves
4 tomatoes, quartered
8 cooked prawns or shrimps, in their shells
Using a pastry brush, grease a 2 pound loaf tin with the olive oil and set aside.
In a large mixing bowl, combine the fish, eggs, tomatoes, gherkins, parsley, salt and pepper and set aside.
In a small mixing bowl, combine the mayonnaise, cream, lemon juice and the dissolved gelatin. Stir the mayonnaise mixture into the salmon mixture and stir until the ingredients are thoroughly combined.
Spoon the mixture into the loaf tin and smooth it down with the back of the spoon. Place the tin in the refrigerator and chill for 2 hours or until the loaf is firm and set.
Remove the tin from the refrigerator. Run a knife around the edge of the loaf tin and quickly dip the base in hot water. Place a large serving dish, inverted, over the tin and reverse the two, giving a sharp shake. The loaf should slide out easily.
Arrange 8 of the gherkin halves over the loaf and decoratively arrange the remaining halves with the lettuce, tomatoes and prawns or shrimps around the loaf. Serve immediately.
NB. The eggs, tomatoes, gherkins and parsley add colour and flavor to this rich and creamy Salmon Loaf.