Savoury Bread Pudding With Smoked Salmon And Shrimp Recipe

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Servings: 5

Ingredients

Cost per serving $2.40 view details
  • 2 Tbsp. butter (30 ml)
  • 1 clv garlic
  • 4 x Large eggs
  • 1 x egg yolk
  • 2/3 c. lowfat milk (150 ml)
  • 1 sprg rosemary, minced fine
  • 1 sprg dill, minced fine
  • 3 x green onions, minced fine
  • 1/4 c. corn kernels, fresh or possibly frzn (60 ml)
  • 2 tsp capers, or possibly to taste (5 - 10 ml)
  • 5 slc day old egg bread, cut into small dice
  • 1 x salt and freshly cracked black pepper, to taste
  •     Assembly
  • 10 med size shrimp, shell on (16/20 size)
  • 1 x juice of 1/2 lemon
  • 1 x salt and freshly cracked black pepper, to taste
  • 2 Tbsp. extra virgin olive oil (30 ml)
  • 1 clv garlic, chopped
  • 1 Tbsp. finely minced chives (15 ml)
  • 4 1/2 ounce smoked salmon (125 g)
  • 5 sprg dill
  • 1 1/2 Tbsp. dill mustard (22 ml)
  •     handful seaweed salad
  •     small bunch frizzy endive
  • 10 x cherry tomatoes, cut in half, tossed in extra virgin olive oil
  • 1 1/4 c. clamato juice, spiced with Worcestershire sauce (310 ml)

Directions

  1. Preheat oven to 375 degrees F.Butter 5 moulds or possibly aluminum pie tins (6-oz). Rub with garlic.
  2. Crack the Large eggs in a stainless steel bowl, whisk them well and add in the lowfat milk, rosemary, dill, green onions, capers and corn. Season to taste.
  3. Proportionately distribute the diced egg bread into the buttered moulds. Spoon the mix proportionately on top of the egg bread using all the mix. Place moulds on baking sheet. Bake the bread puddings in a water bath by carefully pouring sufficient warm water to go up 1/3 of the way up the moulds. Bake till Large eggs set and top is golden brown, about 20 min. Let cold slightly before serving.
  4. Assembly:Add in 5 shrimp (shell on) in a small pan with simmering salted water, poaching till just cooked through, about 2 min. Transfer to ice cool water to chill. Drain. Shell the poached shrimp. Season with salt and pepper and a little lemon juice. Refrigeratetill ready to use.
  5. Shell remaining 5 shrimp. Add in extra virgin olive oil to a warm saute/fry pan over high heat. Add in shrimp and garlic. Season with salt and pepper. Saute/fry till shrimp are just cooked through, about 2 min. Top with chives.
  6. Arrange each savoury bread pudding on a plate. Garnish each pudding with one sauteed shrimp and a small amount of smoked salmon. Garnish with a little dill mustard and a sprig of fresh dill.
  7. 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.
  8. Place the spiced Clamato juice around and cherry tomato halves.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 5 servings
Calories 369  
Calories from Fat 184 50%
Total Fat 20.67g 26%
Saturated Fat 6.64g 27%
Trans Fat 0.0g  
Cholesterol 233mg 78%
Sodium 374mg 16%
Potassium 585mg 17%
Total Carbs 28.2g 8%
Dietary Fiber 3.0g 10%
Sugars 6.09g 4%
Protein 19.01g 30%
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