- Preparation and cooking time
- Serves 8
- 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).