• 425ml double cream
  • 150ml soured cream
  • 100ml full-fat milk
  • 1.2kg potatoes (I like Maris Piper), peeled and finely sliced
  • butter, for greasing
  • 400g gravadlax
  • 15g bunch dill, chopped (leaves only)
  • green salad with a sharp dressing, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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).

Goes well with


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