Serves 2 -3.
Preparation time 5 -10 minutes; cooking time 30 to 40 minutes
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.)
Freshly ground black pepper
40g grated Parmesan
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.