Name: Salmon Pudding with Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: For 3–4 people as a main course, or 6 as a starter
Cuisine: Sweden
Ingredients: 170 g/6 oz/¾ cup rice: Thai Fragrant, Calrose, Japanese, or a risotto rice such as Arborio or Vialone Nano; 56 g/2 oz butter; 340 g/12 oz/2 cups salmon fillet, cut into small cubes; ½ tsp salt; 285 ml/½ pint/1¼ cups milk; 1 tsp sugar; 2 eggs, separated; 3–4 tbsp breadcrumbs; ¼ tsp ground white pepper

Preparation info

For
3–4
people as a main course

Difficulty
Complex
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is adapted from a Swedish recipe in Alan Davidson’s North Atlantic Seafood. The original version uses salted salmon instead of fresh.

Ingredients

170 g/6 oz/¾ cup rice: Thai Fragrant, Calrose

Method

Wash the rice in several changes of water, and drain. Beat the egg yolks in a bowl for 1–2 minutes. Beat the whites until stiff.

Heat the milk in a saucepan until it almost boils. Put in the rice, stir once, and leave it to simmer until all the milk has been absorbed by the rice (this takes about 15 minutes). Take the pan off the heat, stir in the butter, and set aside to cool.

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Salmon Pudding with Rice

Ingredients

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