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Smoked Salmon Rye Bread Pudding


  • 1 loaf rye bread, sliced thickly, about 400 grams

  • 12 ounces smoked salmon, sliced thinly

  • 1 red onion, peeled and finely chopped

  • 1/4 cup capers

  • 2 cups milk

  • 2 eggs

  • 1 tablespoon dijon mustard

  • sprinkled sea salt and freshly ground black pepper, to taste

  • 1 bunch fresh dill, lightly chopped

  • 1 cup grated havarti cheese


  • 1.

    Preheat your oven to 350°F. Toast the bread slices until they are golden brown. Cut the toast into cubes and place in a large bowl with the smoked salmon, onion and capers.

  • 2.

    Pour milk into another large bowl and whisk in the eggs, mustard, salt and pepper. Stir in the dill and cheese. Pour over the toasted bread cubes and toss well to combine ingredients. Rest for five minutes or so allowing the bread to absorb the liquid. Pour into a lightly oiled 8” by 8” baking dish and bake in the oven until puffy and golden brown, about 45 minutes.

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