3–4
people as a main courseComplex
1 hr 15
By Sri Owen
Published 1993
This is adapted from a Swedish recipe in Alan Davidson’s North Atlantic Seafood. The original version uses salted salmon instead of fresh.
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.
When the rice is cool, stir in the beaten egg yolks, the salmon, salt, pepper and sugar. Finally, fold in the stiffly beaten egg whites, and adjust the seasoning.
Butter a
Remove the dish from the oven, let it rest for 3 or 4 minutes, then run a knife around the edge and turn the pudding out on to a plate. Cut into portions with a sharp knife wetted in warm water. Serve immediately, with melted butter if you like.