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.
