Laxpudding, a Swedish classic, is a smart yet comforting potato bake.
500 g skinless, boneless salmon fillet
2 tsp coarse sea salt
1.5 kg waxy potatoes, thinly sliced
1 onion, peeled and chopped
2 bunches dill, chopped
300 ml whipping cream
500 ml full-fat milk
½ tsp coarsely ground black pepper
- Slice fish as thinly as you can, then season with 1 tsp of sea salt. Let it rest for a couple of hours.
- Heat oven to 180C/160C fan. Layer the salmon, potatoes, onion and dill in a deep ovenproof dish, beginning and ending with a layer of potatoes.
- Whisk the eggs, cream, milk and seasoning together in a bowl and pour over the top.
- Bake for 1-1½ hrs until the potatoes are nicely browned.