Description
Laxpudding is a traditional Swedish salmon casserole that combines tender salmon fillet with thinly sliced waxy potatoes and onions, baked in a creamy custard infused with fresh dill. This comforting dish is layered and baked until golden and set, making for a hearty main course that serves seven.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds salmon fillet, skinless and cut into chunks
- 2 pounds waxy potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
Seasonings and Dairy
- 2 tablespoons unsalted butter, plus more for greasing
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups heavy cream
- 1 cup whole milk
- 2 large eggs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Generously butter a large baking dish to prevent sticking and add richness to the casserole.
- Layer Ingredients: Start by layering half of the sliced potatoes evenly on the bottom of the dish. Then add half of the sliced onions followed by half of the salmon chunks. Sprinkle half of the fresh dill, salt, and white pepper over this first layer.
- Repeat Layers: Repeat the layering process using the remaining potatoes, onions, salmon, and seasonings to build the casserole.
- Prepare Custard: In a bowl, whisk together the heavy cream, whole milk, and eggs until the mixture is smooth and well combined.
- Pour Custard and Add Butter: Pour the custard evenly over the layered ingredients in the baking dish. Dot the top with small pieces of unsalted butter to enhance flavor and promote browning.
- Cover and Bake: Loosely cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the ingredients to cook gently and the flavors to develop.
- Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 25 to 30 minutes. The potatoes should be tender, the top lightly golden, and the custard set.
- Rest and Serve: Allow the laxpudding to rest for 10 minutes before serving to let the layers settle and cool slightly for easier slicing.
Notes
- Traditionally served with pickled beets or a simple green salad for a fresh contrast.
- For a lighter version, substitute half-and-half for the heavy cream, although this will result in a slightly less rich texture.
- Use waxy potatoes such as Yukon Gold or red potatoes for better texture retention after baking.
- Ensure the salmon is fresh and skinless for the best flavor and consistency.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
