Directions for: Savoury Bread Pudding with Smoked Salmon and Shrimp
Ingredients
Bread Pudding2 Tbsp butter (30 ml)
1 clove garlic
4 eggs
1 egg yolk
cup milk (150 ml)
1 sprig of rosemary, chopped fine
1 sprig of dill, chopped fine
3 green onions, chopped fine
cup corn kernels, fresh or frozen (60 ml)
1 to 2 tsp. capers, or to taste (5 to 10 ml)
5 slices day old egg bread, cut into small dice
Salt and freshly cracked black pepper, to taste
Assembly10 medium size shrimp, shell on (16/20 size)
juice of lemon
Salt and freshly cracked black pepper, to taste
2 Tbsp olive oil (30 ml)
1 clove garlic, minced
1 Tbsp finely chopped chives (15 ml)
4.5-ounces smoked salmon (125 g)
5 sprig dill
1 Tbsp dill mustard (22 ml)
handful seaweed salad
small bunch frizzy endive
10 cherry tomatoes, cut in half, tossed in olive oil
1 cup clamato juice, spiced with Worcestershire sauce (310 ml)
Directions
Bread Pudding1. Preheat oven to 375 degrees F.
2. Butter 5 moulds or aluminum pie tins (6-ounce). Rub with garlic.
3. Crack the eggs in a stainless steel bowl, whisk them well and add the milk, rosemary, dill, green onions, capers and corn. Season to taste.
4. Evenly distribute the diced egg bread into the buttered moulds. Spoon the mixture evenly on top of the egg bread using all the mixture. Place moulds on baking sheet. Bake the bread puddings in a water bath by carefully pouring enough hot water to go up 1/3 of the way up the moulds. Bake until eggs set and top is golden, about 20 minutes. Let cool slightly before serving.
Assembly1. Add 5 shrimp (shell on) in a small pan with simmering salted water, poaching until just cooked through, about 2 minutes. Transfer to ice cold water to chill. Drain. Shell the poached shrimp. Season with salt and pepper and a little lemon juice. Chill until ready to use.
2. Shell remaining 5 shrimp. Add olive oil to a hot saut pan over high heat. Add shrimp and garlic. Season with salt and pepper. Saut until shrimp are just cooked through, about 2 minutes. Top with chives.
3. Arrange each savoury bread pudding on a plate. Garnish each pudding with one sauted shrimp and a small amount of smoked salmon. Garnish with a little dill mustard and a sprig of fresh dill.
4. Cover each food arrangement with an inverted wide-mouth wine glass. On top of each the wine glass stems, arrange one of the chilled shrimp, a small amount of the seaweed salad and frizzy endive.
5. Place the spiced Clamato juice around and cherry tomato halves.
See more: Bake, Main, Easter, Saute, Dinner, Fish, Rice/Grain, Christmas, Shellfish