Maybe you bought hot smoked salmon already and have some left? This is a pudding that you can make with leftovers if you want! You also have the recipe to make your own hot smoked salmon here.
Ingredients 4 servings
25 g (0.88 oz) hickory wood chips
400 g (14.11 oz) salmon
20 g (0.71 oz) salt
400 g (14.11 oz) hot smoked salmon
600 g (21.16 oz) potatoes
400 ml (13.53 fl oz) milk
200 ml (6.76 fl oz) heavy cream
70 g (2.47 oz) leeks
6 g (0.21 oz) chives
Salt to taste
300 ml (10.14 fl oz) heavy cream
10 g (0.35 oz) horseradish
3 g (0.11 oz) fresh dill
Salt to taste
Hot smoked salmon
Salt the salmon and refrigerate for 30 minutes.
Heat your smoker and put in 25 g (0.88 oz) hickory wood chips.
Place the salmon in the smoker and cook for 20 minutes until the salmon is cooked through. Do not open the lid too early!
Preheat an oven to 175° C (347 degrees Fahrenheit).
Boil the potatoes until cooked through. Let them cool.
Slice the potatoes into 7 mm slices and layer half of them in the bottom of 4 round molds.
Chop the leeks and chives.
Crumble the hot smoked salmon into a bowl and add the chopped leeks and chives.
Add some salt and stir.
Pour the salmon mixture on top of the potatoes in the molds.
Top with the remaining potatoes.
Whisk the eggs with the milk and heavy cream. Pour it in the molds.
Bake for 20 minutes or until the custard has set.
Let the puddings cool slightly and then run a knife around the edges to loosen them.
Grate the horseradish on a fine zester.
Chop the dill very fine.
Put the grated horseradish, fresh dill and heavy cream in a food processor and process until the cream forms stiff peaks. Salt to taste.
Unmold the puddings onto the plates.
Transfer the horseradish cream to a piping bag and pipe around the pudding.
Decorate with the chives and dill sprigs.