Creamy Salmon Pudding with Cold Smoked Salmon
- 450g / 1 lb cold smoked salmon (thinly sliced)
- 1 kg / 2.2 lbs potatoes (firm variety)
- 475ml / 2 cups milk (3% EU, 2% US)
- 240ml / 1 cup heavy cream
- 4 large eggs
- 2 large yellow onions
- 12g / 2.5 tsp salt
- 2g / 1/2 tsp black pepper
- 60g / 1/4 cup chopped fresh dill
- 5g / 1 tsp unsalted butter
1. Preheat your oven to 400°F (200°C).
2. Peel the potatoes and slice them then boil in salted water until they are tender.
3. Let the potatoes cool then slice them into thin rounds.
4. Peel and slice the onions then sauté in butter until they are soft and caramelized this takes about 10 minutes.
5. Season the onions with salt and pepper to taste.
6. Whisk together eggs milk heavy cream dill salt and black pepper in a large bowl.
7. Grease an 8x10-inch baking dish and create a layer of potatoes followed by a layer of salmon and then a layer of caramelized onions.
8. Repeat the layering process until all ingredients are used up.
9. Pour the egg mixture over the layered ingredients.
10. Bake in the preheated oven for 35-40 minutes or until the pudding is set and golden brown on top.
11. Serve warm garnished with a dollop of melted butter and chopped fresh dill if desired.
- baking dish
- oven
- stovetop
- mixing bowl
- whisk
- wooden spoon
- cutting board
- knife
- cheese grater (optional)
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