Lax Pudding

Swedish Classic. Comfort food purists spoon over loads of extra melted butter as they eat it with Swedish crispbread, a leafy salad and a glass of beer.

1. 1

   Heat the oven to 160C/320F/Gas mark 2.5. Put the potatoes in a medium pot and cover with cold water. bring to the boil and cool for six to eight mins, just until tender. Strain, refresh under cold water, then drain and pat dry with a clean towel.
   In a large bowl, whisk the eggs, milk, cream, half a tsp of salt and half a tsp of black pepper.
   Grease a 22cm, high-sided, round ovenproof dish until with some melted butter. Lay a third of the potatoes ont he base and spread over half the almon and half the dill. Top with another third of the potatoes, then more salmon and dill, followed by the rest of the spuds. Pour over the custard and grind pepper on top.
   Bake the 45 minutes or until the custard is set (a kinf should come out dry). Remove from the oven and brush with melted butter. Leave to sit for at least 10 minutes before serving warm.