Laxpudding: Swedish Salmon & Potatoes Bake
Imagine a dish that brings together the rich flavors of succulent salmon, tender potatoes, and a creamy custard-like filling, all baked to perfection. Welcome to the world of Laxpudding, a traditional Swedish salmon and potatoes bake that is as comforting as it is delicious. This dish is not just a meal; it’s an experience that will transport you to the cozy kitchens of Sweden, where every bite tells a story. With a few simple ingredients and a little bit of love, you can create this marvelous dish that will impress your family and friends.
Why It Works Every Time
Laxpudding is a beautiful harmony of flavors and textures. The combination of flaky salmon and soft potatoes creates a delightful contrast, while the eggs and cream bind everything together, resulting in a rich, custardy texture that is simply irresistible. The addition of dill adds a fresh, herbal note that complements the fish perfectly. This dish is not only packed with flavor, but it is also incredibly easy to prepare, making it a perfect choice for both weeknight dinners and special occasions. Whether you’re serving it for brunch or dinner, Laxpudding will quickly become a family favorite.
What Goes In
To make Laxpudding, you will need the following ingredients:
- 600 grams salmon fillet
- 50 grams sea salt
- 20 grams brown sugar
- 1 lemon
- 3 grams black peppercorns
- 600 grams potatoes
- 5 eggs
- 300 millilitres heavy cream (35%)
- 60 grams butter
- 20 grams dill
- White pepper from the mill
- Sea salt to taste
Each ingredient plays a crucial role in creating the perfect balance of flavors, ensuring that your Laxpudding is both delicious and satisfying.
Prep & Cook Tools
Before you start, gather the following tools:
- Large mixing bowl – for mixing the eggs and cream.
- Oven-safe baking dish – to bake the Laxpudding.
- Knife and cutting board – for chopping ingredients.
- Whisk – to combine the eggs and cream smoothly.
- Peeler – for peeling the potatoes.
Having these tools ready will streamline your cooking process and make preparation a breeze.
Laxpudding: Swedish Salmon & Potatoes Bake: Step-by-Step Guide
Step 1: Prepare the Salmon
Start by seasoning the salmon fillet. In a small bowl, combine the sea salt and brown sugar. Rub this mixture evenly over the salmon and let it sit for about 30 minutes. This step helps to cure the salmon slightly, enhancing its flavor.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F). This ensures that your Laxpudding bakes evenly and develops a lovely golden crust.
Step 3: Prepare the Potatoes
While the salmon is curing, peel and slice the potatoes thinly. You want them to be about 2-3 mm thick for even cooking. Set the sliced potatoes aside.
Step 4: Rinse and Chop the Salmon
After the salmon has cured, rinse it under cold water to remove excess salt. Pat it dry with a paper towel and chop it into bite-sized pieces. Squeeze the juice of one lemon over the salmon for a fresh, tangy flavor.
Step 5: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs and heavy cream. Season with freshly ground white pepper and a little more sea salt if needed. The egg mixture is what will bind everything together.
Step 6: Assemble the Dish
In a greased oven-safe baking dish, layer half of the sliced potatoes on the bottom. Top with half of the chopped salmon and sprinkle with some of the dill. Repeat the layers with the remaining potatoes, salmon, and dill.
Step 7: Pour the Egg Mixture
Carefully pour the egg and cream mixture over the layered ingredients in the baking dish. Use a fork to gently press down the layers, ensuring everything is submerged in the custard.
Step 8: Bake
Dot the top with small pieces of butter and place the baking dish in the preheated oven. Bake for about 45-50 minutes, or until the top is golden and the custard is set.
Step 9: Cool and Serve
Once baked, remove the Laxpudding from the oven and let it cool for a few minutes before slicing. This will help it hold its shape when you cut into it. Serve warm, garnished with additional dill if desired.
Smart Substitutions
If you’re looking to customize your Laxpudding, consider these substitutions:
- Potatoes: You can use sweet potatoes for a different flavor and added sweetness.
- Salmon: Try using trout or another firm white fish if salmon isn’t available.
- Cream: Substitute with coconut cream for a dairy-free version.
- Dill: Fresh parsley or chives can be used if dill isn’t your favorite.
These substitutions allow you to adapt the recipe to your taste preferences while still maintaining the essence of Laxpudding.
Easy-to-Miss Gotchas
When making Laxpudding, keep these tips in mind:
- Make sure to slice the potatoes thinly; thick slices will not cook through in the baking time.
- Don’t skip the curing step for the salmon, as it enhances the flavor significantly.
- Check for doneness by inserting a knife; it should come out clean when the custard is set.
- Let the dish cool slightly before slicing to avoid it falling apart.
These tips will help you avoid common pitfalls and ensure a successful dish every time.
How to Store & Reheat
If you find yourself with leftovers, here’s how to store and reheat your Laxpudding:
Allow the Laxpudding to cool completely before storing it in an airtight container in the refrigerator. It should last for up to 3 days. To reheat, simply place slices in a preheated oven at 180°C (350°F) for about 15-20 minutes or until heated through. You can also microwave individual slices for a quick meal, but the oven method will keep the texture nice and firm.
Handy Q&A
Can I make Laxpudding ahead of time?
Yes! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. Bake it just before serving for a fresh, warm meal.
Is Laxpudding suitable for freezing?
While it’s best enjoyed fresh, you can freeze Laxpudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the fridge before reheating.
What can I serve with Laxpudding?
Laxpudding pairs beautifully with a simple green salad, pickled vegetables, or a dollop of sour cream and fresh herbs for added flavor.
Can I use smoked salmon instead of fresh salmon?
Absolutely! Smoked salmon adds a wonderful depth of flavor. Just be sure to adjust the salt in the recipe since smoked salmon is usually saltier than fresh.
Serve & Enjoy
Once your Laxpudding is baked to golden perfection, it’s time to serve! Cut it into generous slices and plate it up with your favorite sides. Whether you choose to enjoy it warm from the oven or at room temperature, this Swedish classic is sure to impress. The combination of flavors and textures in Laxpudding: Swedish Salmon & Potatoes Bake is truly something special, making it a delightful dish to share with loved ones.
With its simplicity and comforting qualities, Laxpudding is not only a fantastic dinner option, but it also makes for a great brunch dish or even a cozy family breakfast. Make this dish your own by experimenting with various ingredients and flavors, but rest assured that the classic combination will always hold a special place in your heart.
Now that you have mastered Laxpudding, gather your ingredients and get cooking! This delightful dish is waiting to fill your home with warmth and flavor. Enjoy every bite of your Laxpudding: Swedish Salmon & Potatoes Bake!
Laxpudding: Swedish Salmon & Potatoes Bake
Ingredients
Equipment
Method
- Start by seasoning the salmon fillet. In a small bowl, combine the sea salt and brown sugar. Rub this mixture evenly over the salmon and let it sit for about 30 minutes.
- Preheat your oven to 180°C (350°F).
- While the salmon is curing, peel and slice the potatoes thinly. Set the sliced potatoes aside.
- After the salmon has cured, rinse it under cold water to remove excess salt. Pat it dry and chop it into bite-sized pieces. Squeeze the juice of one lemon over the salmon.
- In a large mixing bowl, whisk together the eggs and heavy cream. Season with white pepper and more sea salt if needed.
- In a greased baking dish, layer half of the sliced potatoes, half the chopped salmon, and some dill. Repeat with remaining ingredients.
- Carefully pour the egg mixture over the layered ingredients. Use a fork to press down the layers.
- Dot the top with butter and bake for about 45-50 minutes or until golden and set.
- Let the Laxpudding cool for a few minutes before slicing. Serve warm, garnished with additional dill if desired.
Notes
- Slice the potatoes thinly to ensure even cooking.
- Don't skip the curing step for enhanced flavor.
- Check for doneness with a knife; it should come out clean.
- Let it cool slightly before slicing to maintain its shape.
