← All recipesTotal: 1 hr 10 min
Ingredients
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Instructions
- Heat the oven to 190°C and butter a medium baking dish.
- Soften the onion in a little of the butter until translucent.
- Layer half the potatoes, onion, salmon and dill in the dish, then repeat with the remaining ingredients.
- Whisk eggs, milk, cream and black pepper. Pour evenly over the layers and dot with the remaining butter.
- Bake for 40 to 45 minutes until the custard is set and the top is lightly golden. Rest 10 minutes before serving.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- It is a distinctly Swedish way to stretch smoked or cured salmon into a family-style meal.
- The custard ties the potato and salmon layers together without a heavy sauce.
- It is equally good warm or at room temperature.
Tips for better results
- Use cooked, cooled potatoes so the slices stay intact during layering.
- Taste the salmon before adding salt; smoked or cured fish can already be quite salty.
- Let the pudding rest briefly after baking so the layers slice more neatly.
What to serve with it
Serve with browned butter, peas, cucumber salad or a simple green salad.
Storage
Cover and refrigerate leftovers promptly. Reheat gently in the oven.
Common questions
What kind of salmon is traditional?
Laxpudding is commonly made with salted, cured or smoked salmon rather than plain fresh fillets.
Can I use leftover boiled potatoes?
Yes. In fact, cooked cold potatoes are ideal for the layered texture.