Entree: Sweden – West Coast Sweden – Laxpudding (A baked creamy layered potato and salmon casserole typical of Sweden's west coast)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) potatoes, waxy variety (peeled)
- 3 tbsp (45 ml) butter
- 1 medium onion, thinly sliced
- 1 lb (450 g) cooked salmon fillet, flaked (usable weight)
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 tsp (2.5 g) ground white pepper
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh dill
- 1/2 cup (50 g) fresh breadcrumbs
- 2 tbsp (30 ml) melted butter (for crumbs)
- Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x9 inch (23x23 cm) baking dish.
2. Boil the peeled potatoes in salted water until tender, about 15–20 minutes. Drain and mash coarsely with 1 tbsp (15 ml) butter; season with a pinch of salt and nutmeg. Set aside.
3. In a skillet, melt 2 tbsp (30 ml) butter over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Remove from heat.
4. Flake the cooked salmon into large pieces, removing skin and bones. Stir in chopped dill and reserve.
5. In a bowl whisk together eggs, milk, cream, white pepper and remaining salt until combined.
6. Spread half the mashed potatoes evenly in the prepared dish. Scatter half the sautéed onions over the potatoes, then distribute the flaked salmon pieces. Top with the remaining mashed potatoes and smooth the surface.
7. Pour the egg–milk mixture evenly over the layered potatoes and salmon. Allow to sit 5 minutes to let liquid soak in.
8. Mix the breadcrumbs with the melted butter and sprinkle evenly over the top. Dot with a little extra butter if desired.
9. Bake in the preheated oven for 35–45 minutes, or until the custard is set and the top is golden brown. Let rest 10 minutes before serving.
10. Serve warm with lemon wedges and extra dill.