Spinach & green bean salad
This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
Laxpudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 425ml double cream
- 150ml soured cream
- 100ml full-fat milk
- 1.2kg potatoes(I like Maris Piper), peeled and finely sliced
- butterfor greasing
- 400g gravadlax
- 15g bunch dillchopped (leaves only)
- green saladwith a sharp dressing, to serve
Nutrition: per serving
- kcal520
- fat37g
- saturates21g
- carbs28g
- sugars4g
- fibre2g
- protein17g
- salt1.1g
Method
step 1
Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.
step 2
Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.
step 3
Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).
