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SALMON AND NEW POTATO GRATIN
(serves 4)

This is based on a classic Swedish dish called Laxpudding - "salmon pudding" somehow doesn't do justice to this delicious all-in-one oven dish so it's been re-named! Dill is the preferred herb in the fish-based Swedish cuisine and here it works its magic together with salty salmon and a velvety custard.


1. Pre-heat the oven to 200C/gas mark 6.

2. Butter a ceramic oven-proof dish (1.5litre capacity).

3. Peel the potatoes and slice thinly. Chop the dill.

4. Arrange half of the potatoes in the dish. Sprinkle over half the salt and add the salmon strips on top. Season with remaining salt and generous amounts for black pepper.

5. Arrange remaining potatoes on top.

6. Whisk together milk, cream, eggs and egg yolks. Pour the custard into the dish.

7. Bake in the middle of the oven for 45 minutes or until the potatoes are soft and the custard has set without being dry.

8. Melt the butter in a small saucepan.

9. Serve the Gratin with melted butter and rye crisp bread and with a crispy green salad on the side.

Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

800g/1 lb new potatoes

1 tablespoon butter

380g smoked salmon, cut into strips

A large bunch of dill

1 teaspoon Maldon sea salt

Freshly ground black pepper

2 large free-range eggs

2 large free-range egg yolks

210ml/7 fl oz full fat milk

90ml/3 fl oz double cream

50g butter

website by www.mackandme.com