Laxpudding: Swedish Salmon & Potatoes Bake
Ingredients
For the salmon:
- 600 grams salmon fillet
- 50 grams sea salt
- 20 grams brown sugar
- 1 lemon
- 3 grams black peppecorns
For the salmon pudding:
- 600 grams potatoes
- 5 eggs
- 300 millilitres heavy cream 35%
- 60 grams butter
- 20 grams dill
- white pepper from the mill
- sea salt
Instructions
For the salted salmon:
- In a bowl, combine the sugar, pepper, salt and lemon zest and cover the salmon fillet with it.
- Cure the salmon for at least 24 hours, then remove the excess salt/sugar mixtures, and wash the fillets with cold water.
For the laxpudding:
- Butter an oven proof baking dish well with some of the butter.
- Soak the salted salmon in water (or alternatively in milk for at least 4 hours, to draw out the salt. Remove the salmon from the liquid, and remove the skin and pat dry very well with a kitchen towel. Slice thin into approximately 5 cm (about 2 inch) slices.
- Boil the potatoes in salt water until soft but still firm, drain and let them cool. Peel after cooling and slice into the same thickness as the salmon. Sautee the sliced onions over low in the remaining butter until soft, without coloration.
- Layer the onions, salmon and potatoes into the baking dish starting with the potatoes, sprinkling each layer generously with the chopped dill and freshly ground white pepper from the mill. Finish the top with another layer of potato slices.
- In a bowl, beat the eggs lightly then add the cream and lightly season the mixture with salt. Pour the mixture over the layered potatoes and salmon until just covered and add a few morsels of butter on top.
- Bake in a preheated oven at 160 °C ( 320 °F) for approximately 45 minutes or until the Lax pudding is baked through, the egg mixture has set and has a golden brown crust over the top.
Notes
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