Fish pudding

Fish pudding

Ingredients

leftover fillets or loins

400 g

egg

3 units

crème fraîche

200 g

onion

100 g

parsley

3 tbsp + to taste

flour

1 tbsp

salt

1 tbsp

pepper

to taste

paprika

to taste

butter

1 tbsp

smoked salmon

200 g

mayonnaise

50 g

Preparation

Step 1

Preheat the oven to 180 ºC.

Step 2

Fill a baking tray halfway with water. Set aside.

Step 3

Place the shredded fish leftovers, eggs, crème fraîche, peeled and chopped onion, chopped parsley and flour in a food processor. Step 4

Season with salt, pepper and paprika. Mix well until you get a dough that is half liquid, half grainy.

Step 5

Grease a loaf tin with butter.

Step 6

Pour some of the fish mixture into it. This mixture should be enough to make three layers.

Step 7

Place slices of smoked salmon on top, then a little more of the mixture, salmon slices and finish with the remaining mixture.

Step 8

Cover the tin with aluminium foil and place in the tray you prepared with the water. Bake for 1 hour.

Step 9

Remove and let cool, then refrigerate until serving.

Step 10

Serve sprinkled with more chopped parsley, pepper and mayonnaise.