1 Salmon Plate - rolled-up smoked salmon, stuffed with a mayonnaise sauce 1 Cut the crust off the loaf at one end and reserve. With along bread knife, cut around inside the crust to remove the central part and leave a crust shell. Scoop out any remaining crumbs.
2 Dissolve the gelatin in 1/2 cup water. Bring the white sauce to a boil, add the dissolved gelatin and simmer gently for 10 minutes until thick.
3 Grind the tuna and the mackerel fillets to obtain a smooth paste. Add the paste to the thickened sauce and blend well. Mix: in the rest of the ingredients except the mayonnaise. Cool and add the mayonnaise.
4 Stand the crust shell upright, and fill it with the mixture. Replace the reserved crust, stand the loaf on a plate and transfer to the refrigerator. Leave overnight to set.
5 Place the loaf flat on a plate, and decorate with slices of egg, cucumber or tomato.