Laxpudding
By Diana Henry
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
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Prep:20 mins
Cook:1 hrs 20 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 520
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fat 37g
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saturates 21g
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carbs 28g
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sugars 4g
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fibre 2g
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protein 17g
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salt 1.1g
Ingredients
- 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
Method
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).
