Laxpudding

Name: Laxpudding
Ingredients: 1kg waxy (eg Charlotte) potatoes, peeled and cut into 0.5cm slices; 4 tbsp butter, plus extra for greasing; 1 large onion, peeled and thinly sliced; 4 eggs; 200ml whole fat milk; 200ml double cream; 1-2 tsp horseradish, depending on strength; 260g boneless salmon (or trout) fillets, skin removed, sliced thinly; 150g smoked salmon slices, roughly chopped; 20g bunch of dill, finely chopped, plus extra to serve; sea salt; freshly ground black pepper; 1 lemon, cut into wedges, for serving; 1 green apple, cored, and cut into matchsticks or thinly sliced; 1 small bulb of fennel, thinly sliced on a mandoline, tossed in lemon juice to prevent discolouration; 1 x bag of mixed green salad leaves; 3 tbsp rapeseed or olive oil; 2 tbsp lemon juice; 1 tsp honey; 2 tsp Dijon or whole grain mustard

www.ainsley-harriott.com

Experience the flavors of Sweden with Laxpudding by Ainsley Harriott. A creamy potato, salmon, and dill casserole with a touch of horseradish—baked to perfection for a dish that's both comforting...

View full recipe on www.ainsley-harriott.com

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Ingredients

1kg waxy (eg Charlotte) potatoes, peeled and cut into 0.5cm slices
4 tbsp butter, plus extra for greasing
1 large onion, peeled and thinly sliced
4 eggs
200ml whole fat milk
200ml double cream
1-2 tsp horseradish, depending on strength
260g boneless salmon (or trout) fillets, skin removed, sliced thinly
150g smoked salmon slices, roughly chopped
20g bunch of dill, finely chopped, plus extra to serve
sea salt
freshly ground black pepper
1 lemon, cut into wedges, for serving
1 green apple, cored, and cut into matchsticks or thinly sliced
1 small bulb of fennel, thinly sliced on a mandoline, tossed in lemon juice to prevent discolouration
1 x bag of mixed green salad leaves
3 tbsp rapeseed or olive oil
2 tbsp lemon juice
1 tsp honey
2 tsp Dijon or whole grain mustard