Laxpudding

Zutaten

4

tablespoons unsalted butter, plus more for serving

30

ounces Yukon Gold potatoes (about 3 large or 4 small), peeled

1½

cups heavy cream

½

cup whole milk

4

large eggs + 1 yolk

freshly cracked black pepper, to taste

1¼

teaspoons kosher salt

½

medium yellow onion, thinly sliced

4

ounces (113 g) smoked salmon, torn into pieces

½

cup fresh dill, coarsely chopped

¼

cup fresh chives, thinly sliced

Zest of 1 lemon

Anweisungen

Step 1

Heat the oven to 350°F (175°C) with a rack in the center position. Grease a 9-inch round baking dish or 9x7-inch baking dish with 1 tablespoon of the butter.

Step 2

Slice the potatoes into ¼-inch-thick rounds. Place potatoes in a medium saucepan, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, 10 to 12 minutes (don’t overcook). Drain, briefly rinse with cold water, and pat dry (it’s okay if some break).

Step 3

In a medium bowl, whisk together the heavy cream, milk, eggs, egg yolk, salt, black pepper, and lemon zest until fully combined.

Step 4

Arrange ⅓ of the potatoes in the prepared baking dish, then top with half of the onion, half of the smoked salmon, and ⅓ of the herbs. Repeat the layering once more. Finish with the remaining potatoes and herbs.

Step 5

Pour the custard evenly over the dish, ensuring the top layer of potatoes is mostly covered. Bake until lightly golden and just set, 45 to 50 minutes. The center should still be slightly jiggly.

Step 6

Let rest for 10 minutes before serving. Garnish with additional fresh herbs, if desired. Melt the remaining butter and spoon it over the top just before serving.

Notizen

https://www.instagram.com/reel/DU6cTAHkXap/?igsh=amVuanluMXYxd3E=