posted by ashleyd 01-11-100 4:41 AM
Laxpudding (Gravadlax and Potato Tower)
Serves 4
260 g gravadlax
500 g peeled boiled potato
1 onion, thinly sliced
3 eggs
400 ml milk
white pepper
fresh dill (weed)
dill sauce (optional)
Butter for greasing
Preheat oven to 200°C (400° F).
If the gravadlax is not pre-sliced then slice it thinly. Lightly butter a deep dish. Slice the potatoes into 1/2" slices. Layer the potatoes, salmon, onion and dill in the dish, with a sprinkle of pepper in each layer, insuring that top and bottom layers are potato. If you are using dill sauce just put a dab or two on each potato layer (except the top).
Whisk the eggs with the milk and pour over the layers.
Bake in a pre-heated oven 200ºC (400ºF) for 45 minutes. Serve sprinkled with clarified butter and decorated with fresh dill.
Comment: This is as given, but who knows what kind of dish it is, so I use 9cm diameter (6cm high) cooking rings. Take a piece of tinfoil (Reynolds Wrap) at least 21cm square and make it into a cup shape outside a ring (this is to form a seal otherwise the milk mixture will run out). Grease inside of ring and the tinfoil base. Do all four rings.
In the original the pepper (unspecified quantity) is added with the milk, but I found that the pepper stayed in the jug, so I sprinkled it on each layer.
To turn out hold the ring (you'll probably need oven gloves to do it) closely over your plate and slide the foil from round it, the tower will either slide down onto the plate or it will push out easily.
Try serving on a bed of wilted spinach and scatter a few caramelized carrot batons round.