Summer is upon us, sitting in the garden, glass of elderflower cordial in hand I reminisce about the time spent in Sweden as a child. Endlessly long days, cycling and fishing with cousins, to then come home to wonderful, home cooked dishes, such as laxpudding. Sliced potatoes, salmon, golden sautéed onions and dill, set with eggs, milk and cream, was utterly divine. It fed many and was even delicious cold, the next day.
Swedish Salmon and Potato Pudding or Laxpudding is considered to be one of the best examples of humanskost (home cooking) in Sweden. It is mouth-wateringly delicious and perfect to serve a crowd. Melted butter and lots of dill gives it a sumptuous taste and appearance. Any kind of sliced salmon, such as salted salmon, smoked salmon or gravlax can be used provided the amount of salt is varied. I like to use salmon and cod, brined before hand.
Delicious served straight from the oven, however it’s lovely served warm or at room temperature with a fresh seasonal salad.
Laxpudding (Salmon & Potato Pudding)
Brine for the fish
- 1 litre water cold
- 90 g sea Salt fine
- 45 g caster sugar
- 300 g cod
- 300 g salmon
- 300 g brined salmon
- 300 g brined cod
- 900 g waxy Potatoes
- 2 onions peeled and thinly sliced
- 25 g dill finely chopped
- 5 medium Eggs
- 450 mls whole Milk
- 175 ml whipping Cream
- 75 g butter greasing and serving
- lemon Wedges
- 2 tbsp chopped dill
- red onion and melted butter finely chopped
- Green Salad
- Begin with mixing the water, salt and sugar, stir until dissolved. Place the salmon and cod in a glass dish and pour over the brine, cover and place in the fridge for 24 hours.
- Remove the fish from the brine and rinse briefly with cold water. Slice.
- Place the potatoes in a large pot of cold water and bring to a simmer. Simmer for 15-20 minutes, depending on the size of the potatoes. Simmer until just cooked through. Drain and cool, then remove the skins and cut the potatoes into ½-cm-thick slices.
- Heat a large frying pan over medium heat and add ½ tbsp of butter. Fry the onions with a pinch of salt until translucent and remove from the pan.Heat the oven to 190°C (Fan). Grease a 20cm baking dish with a little butter or fully line with baking parchment if you intend to turn it out, I used a cake tin. Layer a third of the potatoes at the bottom. Cover with a layer of onion, then a layer of both cod and salmon. Season very lightly with salt and pepper, scatter half the dill on top, then repeat with layers of potato, onion, cod, salmon and dill. Top with the remaining third of the potatoes. Mix the eggs, milk and cream. Pour over the assembled pudding and bake for 35-45 minutes until the top is golden and the egg mixture has set. Cool for 30-40 minutes. Leave in the dish you cooked it in or carefully remove the pudding and sprinkle with a little more dill. I like to press the chopped dill all around the edge of the pudding. (see photo).
- Add the remaining butter to a small saucepan and heat over medium heat until the butter starts to foam. Pour a little butter over a slice of pudding and scatter chopped red onion on the melted butter. Serve with lemon wedges and a green salad.