Laxpudding

• double cream↗425ml ml
• soured cream↗150ml ml
• full-fat milk↗100ml ml
• potatoes↗1.2kg kg

  (I like Maris Piper), peeled and finely sliced

• butter↗

  for greasing

• gravadlax400g g
• bunch dill↗15g g

  chopped (leaves only)

• green salad

  with a sharp dressing, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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).