Laxpudding

Laxpudding

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(1 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 8

A potato gratin with dill and gravadlax, layered and baked, this very easy recipe is a good post-Christmas dish. You could also make it with smoked salmon

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal520
  • fat37g
  • saturates21g
  • carbs28g
  • sugars4g
  • fibre2g
  • protein17g
  • salt1.1g
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Ingredients

  • 425ml double cream
  • 150ml soured cream
  • 100ml full-fat milk
  • 1.2kg potatoes (I like Maris Piper), peeled and finely sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g gravadlax
    Gravadlax

    Gravadlax

    grahv-lax

    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

Method

  1. 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.

  2. 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.

  3. 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).

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Comments, questions and tips

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poletta
18th Jun, 2017
5.05
Simply and delicious!
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