Erika's light salmon pudding
by Tavolino
A lighter version of the classic salmon pudding where the cream has been replaced with quark and milk. The dish is layered with cured salmon, potatoes, and zucchini for a flavorful and low-calorie meal.
Ingredients
- Cured salmon 400 g
- Boiled potatoes 6-7
- Zucchini 1 small
- Onion 1
- Chopped dill 0.5 dl
- Quark (10%) 2 dl
- Semi-skimmed milk 4 dl
- Eggs 3
- Liquid margarine 4 tsp
- Salt 0.5 tsp
- White pepper 1.5 pinch
Preparation
- 1
Preheat the oven to 200°C.
- 2
Peel and thinly slice 6-7 boiled potatoes and 1 small zucchini.
- 3
Peel and finely chop 1 onion.
- 4
Cut 400 g of cured salmon into smaller pieces.
- 5
Layer the potato, zucchini, onion, salmon, and 0.5 dl of chopped dill in a greased ovenproof dish.
- 6
Whisk together 2 dl of quark, 4 dl of semi-skimmed milk, 3 eggs, 0.5 tsp of salt, and 1.5 pinches of white pepper into a smooth custard.
- 7
Pour the custard over the ingredients in the dish.
- 8
Drizzle 4 tsp of liquid margarine over the dish.
- 9
Bake in the oven for 45 minutes until the custard has set in the middle.