- 425ml double cream
- 150ml soured cream
- 100ml full-fat milk
- 1.2kg potatoes (I like Maris Piper), peeled and finely sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400g gravadlax
A Scandinavian speciality, Gravadlax is paper-thin, sliced fresh, raw salmon fillet that has…
- 15g bunch dill, chopped (leaves only)
- green salad with a sharp dressing, to serve
Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.
Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.
Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).