Wednesday, May 11, 2011

Salmon Pudding (laxpudding) Recipe

Salmon pudding
Salmon pudding is a traditional Swedish dish. It is really simple to prepare and requires just a few ingredients, like most Swedish dishes. The recipe is quite versatile, it can be varied to suit your tastes. I substituted milk with yogurt because I didn’t have milk at the time I was making this. I also used lighter (low fat) cream and reduced the amount. The pudding was not as rich and creamy but it was fine with me. Perhaps richer and creamier pudding will be better during the colder months.

The recipe suggests using salt cured salmon. I didn’t have time to do this and used raw salmon instead. It worked.  

It is recommended that the pudding be served with melted butter. I skipped this and served with tomato salad instead. I also had it with salmon roe. This is optional but nice. 

The recipe below is for 4-6 servings. Source:

400 g salt-cured salmon
1½ kg unpeeled potatoes
4 eggs
300 ml heavy whipping cream
300 ml milk
2 onions
1 large bunch of dill
Salt and white pepper

1.       Boil the potatoes and peel them once they have cooled
2.      If desired, presoak the slices of salmon in milk or water for a few hours to draw out the salt
3.      Peel and slice the onion and sauté it in a little butter until it softens, without browning
4.      Grease an ovenproof baking dish, cover the bottom with potato slices, spreading half the onions on top and then half the salmon and chopped dill. Cover with a new layer of potato slices, then the rest of the onion, salmon and dill. Finish with a layer of potato slices
5.      Beat together milk, cream and eggs plus salt and pepper. Pour this mixture on top of the salmon pudding and finish with a few pats of butter
6.      Bake at 200 degrees celsius for 45–60 minutes, or until the pudding feels firm. Serve with melted butter.

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