📝 About This Recipe
Laxpudding is a beloved Swedish classic, a soul-warming 'pudding' that layers buttery sliced potatoes with delicate cold-smoked salmon and a forest of fresh dill. This rustic farmhouse staple transforms simple ingredients into an elegant, savory custard-based masterpiece that represents the heart of Scandinavian home cooking. It is the perfect marriage of salty, smoky fish and creamy, tender potatoes, traditionally served with a golden pool of melted butter.
🥗 Ingredients
The Base
- 2 lbs Firm Potatoes (boiled in skins, peeled, and sliced into 1/4 inch rounds)
- 2 medium Yellow Onion (thinly sliced)
- 3 tablespoons Unsalted Butter (for sautéing the onions and greasing the dish)
The Fish and Herbs
- 10-12 oz Cold-Smoked Salmon (sliced into bite-sized ribbons)
- 1 large bunch Fresh Dill (finely chopped, including tender stems)
- 2 tablespoons Fresh Chives (finely snipped)
The Custard Egg Wash
- 4 pieces Large Eggs (at room temperature)
- 1.5 cups Whole Milk
- 0.5 cups Heavy Cream (for extra richness)
- 1/4 teaspoon Ground Allspice (the secret 'Kryddpeppar' touch)
- 1/2 teaspoon White Pepper (freshly ground)
- to taste Salt (be cautious as the salmon is already salty)
For Serving
- 4 tablespoons Unsalted Butter (melted until golden)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a deep 9x13 inch baking dish or a large oval gratin dish with butter.
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2
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and sauté slowly for about 8-10 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them heavily.
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3
Ensure your pre-boiled potato slices are cool enough to handle. If you haven't boiled them yet, simmer them in salted water until just tender, then cool, peel, and slice.
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4
Begin layering: Place a thick, overlapping layer of potato slices at the bottom of the prepared baking dish. Sprinkle lightly with white pepper.
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5
Spread half of the sautéed onions over the potatoes, followed by half of the chopped dill.
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6
Layer all of the smoked salmon ribbons evenly over the herbs and onions, ensuring the fish is distributed to every corner.
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7
Add the remaining sautéed onions and another generous sprinkle of dill over the salmon.
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8
Finish the layering with the remaining potato slices, arranging them in a neat, slightly overlapping pattern on top.
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9
In a medium mixing bowl, whisk together the eggs, milk, heavy cream, ground allspice, and white pepper. Taste a tiny drop and add salt only if necessary.
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10
Carefully pour the egg mixture over the layered ingredients. Press down lightly with a spatula to ensure the liquid penetrates all the layers.
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11
Bake in the center of the oven for 45-50 minutes, or until the custard has set and the top potatoes are golden brown and slightly crisp at the edges.
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12
Remove from the oven and let the pudding rest for 5-10 minutes. This is crucial as it allows the custard to firm up for easier slicing.
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13
While resting, melt the remaining butter in a small saucepan until it foams and smells nutty.
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14
Garnish with the fresh chives and extra dill. Serve hot, drizzling the melted butter over each portion at the table.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or red potatoes; starchy Russets will fall apart and turn the pudding mushy. Always use cold-smoked salmon (gravlax also works beautifully) rather than hot-smoked for the traditional silky texture. Don't skimp on the dill; it is the primary flavor profile of the dish and provides the necessary freshness to cut through the fat. If the top is browning too quickly before the custard is set, tent the dish loosely with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve with a side of bright, tart Lingonberry jam to provide a sweet-tart contrast to the savory salmon. A simple crisp cucumber salad with white vinegar and sugar (Pressgurka) is the traditional accompaniment. Pair with a chilled glass of dry Riesling or a crisp Scandinavian Lager. Freshly baked rye bread or crispbread (knäckebröd) with a thin layer of butter completes the meal.