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Mary Blackwell salmon pudding

11 September 2006

Ingredients

12 slices of bread rolled out thin and buttered
950g salmon fillets cut into slices
6 eggs
280ml milk
280ml single cream
Salt and pepper
Dill
Chives

Method

Line a basin or mould with bread as you would with apple Charlotte.

Layer up the salmon with the very finely chopped chives and dill between the layers.

Make savoury egg custard with the egg cream and milk and pour over.

Top the mould with bread. Bake in oven. Serve with dill and watercress sauce.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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