Ainsley Harriott served up a tasty Swedish laxpudding with smoked salmon and green salad on Ainsley’s Fantastic Flavours.

The ingredients are: 1kg waxy (eg Charlotte) potatoes, peeled and cut into 0.5cm slices, 4 tbsp butter, plus extra for greasing, 1 large onion, peeled and thinly sliced, 4 eggs, 200ml whole fat milk, 200ml double cream, 1-2 tsp horseradish, depending on strength, 260g boneless salmon (or trout) fillets, skin removed, sliced thinly, 150g smoked salmon slices, roughly chopped, 20g bunch of dill, finely chopped, plus extra to serve, sea salt and freshly ground black pepper and 1 lemon, cut into wedges, for serving.

For the Green Salad: 1 green apple, cored, and cut into matchsticks or thinly sliced, 1 small bulb of fennel, thinly sliced on a mandoline, tossed in lemon juice to prevent discolouration,
1 x bag of mixed green salad leaves, 3 tbsp rapeseed or olive oil, 2 tbsp lemon juice, 1 tsp honey, 2 tsp Dijon or whole grain mustard, sea salt & freshly ground black pepper.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.