Salmon Loaf serves 8 ( could be easily be halved)
400g Salmon Fillets
5 eggs
400g Tomatoes ( if you want these can be blanched,peeled and the seeds removed)
8 Pickled Gherkins
Bunch parsley ( enough for 3 tablespoons)
Salt and pepper
300g Mayonnaise
60g double cream
1 x15ml lemon juice
12g gelatine,
Use olive oil to well oil a 2lb loaf tin and put aside.
1. Chop parsley in the TM bowl,12 sec/ speed 6. Scrape out well with spatula and put aside in a bowl.
2. Without cleaning the bowl make your mayonnaise.I used
Elizabeth's Mayonnaise recipe ( lemon option ) which gave me more or less the correct amount.Put this aside in another bowl.You could now use Chookie's recipe for
2 Second Salad to clean the bowl or like me just give it a quick wipe out.
3. Into the TM bowl pour 500g of boiling water.Place the 5 eggs into the basket and lower into the bowl.Place your salmon fillets into a lightly oiled Varoma and tray. Place Varoma into position and cook 15minutes/ Varoma/ speed 3.
4. Whilst the eggs and salmon are cooking chop your tomatoes and thinly slice the gherkins.Put these in bowl with the parsley.
5. When the cooking time is up,place the hard boiled eggs into cold water and check that your salmon is cooked.( if not give a few minutes more checking that you have enough water in the TM bowl)
6.When cool enough to handle skin and flake the salmon.Peel and roughly chop the eggs.Place these two ingredients into the bowl with the parsley,gherkins and tomatoes.Mix very gently together.
Season with freshly ground pepper but be cautious with the salt.
7. Sprinkle the gelatine onto 4 tablespoons of hot water and whisk quickly until all the gelatine is dissolved.Cool slightly.
8. Mix into the mayonnaise, cream, lemon juice and the dissolved gelatine.Mix well.
9.Stir the mayonnaise mixture into the salmon mixture until evenly mixed.
10. Spoon the mixture into the prepared loaf tin.Smooth down. Place into the fridge and chill until the loaf is firm and set. (
overnight if possible)
11. When ready to serve,remove the loaf tin from the fridge.Run a knife carefully around the edge of the loaf tin and quickly dip the base in hot water.Place onto a large serving plate,inverted over the tin and reverse the two,giving a sharp shake.( it can be stubborn!)
The loaf should slide out easily
This delicious recipe was given to be many years ago by a friend and it has been passed on to many others.I thought I would share it with you too.
Enjoy!
