Salmon Loaf I

Salmon Loaf I is an excellent means using up leftover fresh or frozen salmon. The combination of salmon, gherkins, tomatoes and hard-boiled eggs is remarkably good for colour, taste and texture. Serve Salmon Loaf I with boiled new potatoes and spinach, or omit the garnish and take it

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

2 teaspoon black pepper

10 fl. oz. mayonnaise

2 fl. oz. double cream

1 tablespoon lemon juice

½ oz. gelatine dissolved in

1 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 gelatine. 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.

Salmon Loaf II

Salmon Loaf II may be served hot or cold and is a succulent mixture of salmon, grated cheese and sour cream. Serve with a tomato salad for a delightful lunch or supper dish. Canned salmon may be substituted for the fresh cooked salmon used in this recipe.

1 teaspoon butter

1 lb. cooked fresh salmon, skinned and flaked

4 oz. Cheddar cheese, finely grated

1 oz. fresh brown breadcrumbs

5 fl. oz. sour cream

2 eggs, well beaten

2 tablespoons chopped fresh chives

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

1 tablespoon melted butter

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, lightly grease a 1-g-pound loaf tin and set aside.

In a large mixing bowl, combine all of the remaining ingredients except the melted butter, beating well until they are thoroughly blended. Spoon the mixture into the prepared loaf tin. Pour over the melted butter and place the tin in the oven. Bake the loaf for 35 to 40 minutes or until the top is browned and a skewer inserted into the centre of the loaf comes out clean.

Remove the loaf from the oven and serve at once, if you are serving it hot.


Salmon Roll

Salmon Roll is an ideal dish to eke out fresh salmon flesh taken from the head and tail. Serve hot as a delightful hors d’oeuvre or as a light luncheon dish with sour cream.2 teaspoons butter

10 oz. cooked fresh salmon, skinned

4 eggs, separated

1 oz. butter, melted

3 tablespoons flour

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons chopped fresh chives

1 teaspoon chopped fresh fennel

2 teaspoon chopped fresh marjoram

2 teaspoons white wine vinegar

2 tablespoons double cream


1 teaspoon of the butter, grease a

7- X 10-inch baking tin. Line the base and sides of the tin with greaseproof or waxed paper, allowing the paper to stand 1-inch above the sides of the tin. Grease the paper with the remaining teaspoon of butter. Set aside. Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Puree the salmon in a blender or food mill. Set aside.

Place the egg yolks in a large mixing bowl and, using a wooden spoon, beat them until they are thick and pale. Gradually beat in the melted butter. Stir in the flour, a tablespoon at a time, and beat well until the ingredients are thoroughly combined.

Stir in the pureed salmon, the salt, pepper, chives, fennel, marjoram, vinegar and cream and beat well until the mixture is smooth.

In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a large metal spoon, carefully fold the egg whites into the salmon mixture until they are thoroughly combined.

Pour the salmon mixture into the tin and smooth the top with a table knife. Place the tin in the oven and bake the mixture for 15 minutes or until it is just firm to the touch and pale golden brown.

Remove the tin from the oven. Turn the salmon mixture out on to a large piece of greaseproof or waxed paper. Remove and discard the paper from the mixture. With the help of the greaseproof or waxed paper, roll up the mixture Swiss roll style.

Transfer the roll to a warmed serving dish and serve immediately.

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