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.
