Mary Blackwell salmon pudding

11 September 2006
Mary Blackwell salmon pudding


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


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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

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.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking