Entree: Sweden – Skane / South Sweden – Laxpudding (Baked Swedish casserole of layered potatoes and salmon set in a dill-scented cream-and-egg custard)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled
- 1 lb (450 g) salmon fillet, skin removed, or 2 fillets approx. 8 oz (225 g) each
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 large eggs
- 1 1/4 cups (300 ml) heavy cream
- 1/2 cup (120 ml) milk
- 2 tbsp (30 g) unsalted butter, plus extra for greasing
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) freshly ground white or black pepper
- 2 tbsp (20 g) plain breadcrumbs (optional, for topping)
- Lemon wedges and pickled beetroot or dill-mustard sauce for serving

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x9-inch (23x23 cm) baking dish and set aside.
2. Thinly slice the peeled potatoes (about 1/8 inch / 3 mm) and par-cook them in boiling salted water 5–7 minutes until just tender; drain and cool slightly.
3. Poach the salmon in simmering salted water 4–6 minutes until just cooked through; remove, cool, and flake into large pieces, discarding skin if present.
4. Sauté the sliced onion in 2 tbsp (30 g) butter over medium heat until translucent and soft, about 6–8 minutes; season with a pinch of salt and set aside.
5. Whisk together the eggs, heavy cream, milk, chopped dill, remaining salt and pepper in a bowl until smooth.
6. Layer half the potatoes in the prepared dish, season lightly, scatter half the onion and half the flaked salmon over the potatoes, then repeat with remaining potatoes, onion and salmon.
7. Pour the cream-and-egg mixture evenly over the layers; sprinkle breadcrumbs on top if using and dot with a little extra butter.
8. Bake in the preheated oven 35–45 minutes until the custard is set and the top is golden; let rest 5–10 minutes before slicing.
9. Serve warm with lemon wedges and pickled beetroot or a dill-mustard sauce alongside.