Laxpudding - Salmon and Potato bake
An excellent way of using left over salmon or trout.
Ingredients
- 6 large potatoes sliced, boiled
- 250 g cooked salmon cured, cold smoked, warm smoked or poached
- 4 eggs
- 300 ml heavy cream can be substitued for hal and half
- 4 tbsp dill finely chopped
- salt to taste
- white pepper to taste
- 75 g butter or more, if you really like butter
Instructions
- Grease an ovenproof dish and layer sliced potato and flaked salmon in the dish.
- Combine the eggs, cream and dill in a bowl and give it a good stir, as if making an omelet. Season with white pepper and salt, but go easy on the salt since both the cooked salmon and potato will be seasoned already and the butter is salty.
- Pour the egg and cream mixture over the layered fish and potato.
- Bake in the oven without cover for 25 minutes, then cover with a lid or tinfoil and bake for another 25 minutes, or until the egg mixture has solidified.
- Remove from oven and let the bake set for ten minutes prior to serving. Whilst it's setting, melt the butter in a saucepan or microwave.
Notes
This dish should be served with lashings - and I mean lashings - of melted butter. When you think you've spooned eough over the dish, add another tablespoon.