A comforting baked gratin of layered potatoes, cured salmon, onions, and dill, bound with an egg-cream custard and baked golden.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic gratin dish
Garnishes: fresh dill, sour cream
Accompaniments: green salad, crispbread
Instructions
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1
Preheat oven to 175°C (350°F). Butter a gratin dish generously.
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2
Layer potatoes, salmon, onion, and dill in the dish, starting and ending with potatoes.
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3
Whisk together eggs, cream, milk, salt, and white pepper.
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4
Pour the custard over the layers, ensuring it seeps down.
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5
Dot the top with butter.
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6
Bake 50-60 min until golden on top and potatoes are tender. Rest 10 min before serving.
Did You Know?
Laxpudding is the perfect way to use leftover gravlax — Swedes never waste their precious cured salmon.
Chef's Notes
Equipment Tips
- gratin dish
- mandoline
- oven
Garnishing
fresh dill, sour cream
Accompaniments
green salad, crispbread
The Story Behind Laxpudding
Laxpudding combines two Swedish staples — potatoes and cured salmon — into a satisfying one-dish meal. It embodies the Swedish approach of creating elegant dishes from everyday ingredients, using the gratin technique to transform leftovers into something special.
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