Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Laxpudding

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

  • Prep: 20 mins
    Cook: 1 hrs 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 520
  • Carbohydrates 28
  • Saturated Fat 21
  • Sugar 4
  • Protein 17
  • Fat 37
  • Fibre 2
  • Salt 1.1

Nutrition per serving

  • Calories 520
  • Carbohydrates 28
  • Saturated Fat 21
  • Sugar 4
  • Protein 17
  • Fat 37
  • Fibre 2
  • Salt 1.1

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

  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.

  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.

  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).

Suggested recipes from this collection...