Serves 2-3
Preparation time 5-10 minutes
Cooking time 30-40 minutes
Ingredients
- 4 or 6 slices (depending on size of the loaf) very good quality white bread.
- 100 – 150g Dunkeld Smoked salmon (trimmings are ideal for this)
- 2 large free range eggs
- 150 ml single cream
- 120 ml whole milk
- 50g butter, softened
- Heaped teaspoon horseradish sauce
- ¼ to ½ teaspoon dried dill tops (or a tablespoon of fresh dill, chopped.)
- Salt
- Freshly ground black pepper
- 40g grated Parmesan
Method
- Butter a rectangular baking dish, approx. 14 x 23 cm.
- Mix the butter with the horseradish sauce, dill and seasoning to taste.
- Use approximately 2/3 of the butter mix to spread on one side of each slice of bread, exactly as for making sandwiches. Lay the smoked salmon over 2 (or 3 if using 6) slices and put the other slices on top to form sandwiches.
- Spread the remaining butter over the top of the sandwiches then cut them into triangles.
- Arrange the sandwiches in the baking dish, beat the eggs together with the milk and cream, pour this over the sandwiches.
- Sprinkle the Parmesan over the top.
- Ideally leave to stand and soak for at least 30 minutes.
- Bake in a preheated oven at 160° for 30 to 40 minutes until the custard is set and the tops of the sandwiches golden and crispy.
- Serve with a peppery watercress & rocket salad.
- Note: I used home made bread for this recipe; I think it would work with sourdough but would not be very good with commercially made sliced bread.