Laxpudding — Hot-Smoked Salmon & Potato Bake with Leeks

Ingredients

• 1½ lb waxy potatoes, boiled and sliced
• 12 oz Hot-Smoked Salmon, flaked or sliced
• 2 Leeks, sliced and rinsed
• 3 eggs
• 1½ cups milk
• 3 tbsp butter
• 3 tbsp chopped dill
• Salt and white pepper

Method

1. Heat the oven to 375°F (190°C) and butter a baking dish. Soften the Leeks in 1 tbsp of the butter over medium heat until silky, 6 minutes.
2. Layer potatoes, Hot-Smoked Salmon, Leeks, and dill in the dish, seasoning the potato layers lightly — smoked fish is already salty.
3. Whisk the eggs and milk with white pepper and pour it over. Press down gently so the custard finds every gap.
4. Dot with the remaining butter and bake 40–45 minutes, until set with a faint wobble at the center and browned at the corners.
5. Rest 10 minutes. Serve with melted butter poured over and a spoon of lemon-dressed greens if the mood calls for it.