A comforting baked gratin of layered potatoes, cured salmon, onions, and dill, bound with an egg-cream custard and baked golden.
Ingredients
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800g potatoes, peeled and thinly sliced
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400g gravlax or smoked salmon, sliced
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1 large onion, thinly sliced
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3 tbsp fresh dill, chopped
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3 eggs
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400ml heavy cream
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200ml milk
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Salt and white pepper
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2 tbsp butter for dish
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.