Lax Pudding (Salmon pudding)

This is a lovely way to use up leftover gravlax or smoked salmon. It is a terrificly warming winter dish - perfect for a rainy night. Another winner from Swedish cuisine!

You can make this in a large terrine, but I choose to make them as individual puddings. Took a little less tiem to cook that way, and they looked really cute in my little mini dishes!

Serves 8

Ingredients

250g new potatoes

2tbps butter
1 leek finely sliced
200g gravlax or smoked salmon finely sliced
2 eggs
 250ml milk
30 ml cream
handful of chopped fresh dill
salt and pepper to taste

method

Preheat oven to 180 degrees C.
Cook potatoes in boiling water until tender. leave to cool
saute leek in butter until softened.
Thinly slice potatoes and place as a layer in the bottom of a terrine.
Add fine slices of salmon. then a layer of leeks.
Repeat until you run out of ingredients - end with a layer of potatoes.

Beat the eggs in a bowl, add in milk and cream and then beat together till combined. Season with S&P, the sir the dill through the egg mixture.

Pour the egg mixture over the terrine, and bake for 30 minutes or until golden brown with a set egg.