Ingredients

• 200 g Stale bread (baguette or country bread)
• 150 g Quebec smoked trout
• 2 medium Potatoes (Yukon Gold type)
• 150 g Oka cheese (or another Quebec semi-firm cheese)
• 4 Large eggs
• 250 ml Whole milk
• 125 ml Heavy cream (35%)
• 1 Small onion
• 2 Garlic cloves
• 2 tablespoons Fresh chopped dill (or chives)
• 2 tablespoons Unsalted butter
• 1 teaspoon Dijon mustard
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 180°C (350°F). Generously butter an 8x8 inch (20x20 cm) baking dish.

2. 2

   Cut the stale bread into 2-3 cm cubes. Flake the smoked trout and grate the Oka cheese. Peel and dice the potatoes into 1 cm cubes.

3. 3

   Cook the potato cubes in salted boiling water for 5-7 minutes, until tender but still firm. Drain and set aside.

4. 4

   In a skillet, melt butter over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute. Remove from heat.

5. 5

   In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper.

6. 6

   Add the bread cubes, flaked smoked trout, cooked potato cubes, onion-garlic mixture, and half of the grated Oka cheese to the liquid mixture. Gently mix to coat the bread well. Let stand for 10 minutes to allow the bread to absorb the liquid.

7. 7

   Pour the mixture into the prepared baking dish. Sprinkle the remaining Oka cheese on top.

8. 8

   Bake for 45 to 55 minutes, or until the pudding is golden brown, puffed, and a toothpick inserted into the center comes out clean.

9. 9

   Let rest for 5 minutes before serving. Garnish with fresh chopped dill.