Laxpudding – Swedish salmon and potato bake with melted butter
Layers of sliced potato, cured salmon and dill baked in a mild egg custard and served with plenty of melted butter – one of the great fish classics of Swedish home cooking.
- 1 h 25Time
- 25 minHands-on
- 4Portions
- ≈ 42 krper portion
- 600kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- 1 tspButter, for the dish
- 300 gGravlax, sliced
- 1 dlDill, chopped
- 4Eggs
- 5 dlMilk
- to tasteSalt
- to tasteBlack pepper
On the side
- 80 gButter, for the melted butter
Method
- Put the unpeeled potatoes in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until almost tender, about 15 minutes. Drain.
- Leave the potatoes to cool until you can handle them, about 15 minutes.
- Heat the oven to 200 °C and butter an ovenproof dish, about 20 × 30 cm. Chop the dill. Whisk the eggs and milk together and season with a little salt and pepper – the salmon is salty, so go easy on the salt.
- Peel and slice the potatoes. Layer the potato, salmon and dill in the dish, starting and finishing with potato. Pour over the egg mixture.
- Bake the pudding in the middle of the oven for 40–45 minutes, until the custard has set and the top is golden.
- Melt the butter gently in a small saucepan over a low heat and skim off the white foam.
- Let the pudding rest for a few minutes and serve with the melted butter.
The cost is estimated from Swedish grocery prices.
