Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Mary Blackwell salmon pudding

11 September 2006
Mary Blackwell salmon pudding

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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