Laxpudding
Laxpudding is a Swedish classic that’s full of fresh yet comforting Scandinavian flavours. Dill, potatoes and salmon are combined with creamy dairy in a baked dish similar to a gratin. I’ve added a little kick of horseradish – another Nordic favourite. It’s a wonderful example of Swedish home cooking and the sort of dish that can be both summery when served with a salad or comforting served with green veg. The type of salmon used can vary – fresh, salted, smoked or even gravadlax. I’m using a combination of fresh and smoked salmon which I think gives a lovely contrast. Traditionally a generous amount of butter is poured over after baking, but I’ve settled for brushing a little over at the end – it’s optional either way.
Method
Preheat the oven to 190C/170Cfan. Grease a 25 x 20cm baking dish with butter.
Put the potatoes in a saucepan of cold salted water and bring to the boil. Simmer for 6-8 minutes or until just tender. Drain and refresh under cold water, drain again and then pat dry with kitchen paper or a clean tea towel.
Heat 1 tablespoon of the butter in a large frying pan over a medium heat and add the onions and a pinch of salt. Cook for 6-8 minutes until softened.
In a large bowl whisk together the eggs, milk, double cream and horseradish. Season with ½ tsp of salt and ¼ tsp of black pepper.
Layer a third of the potatoes in the bottom of the greased baking dish. Cover with a layer of onions, then layer over some of the salmon and smoked salmon. Season with a little salt and pepper and scatter with half the dill. Repeat the layers of a third of potato, half the onion, remaining salmon then dill. Finish with the final third of potatoes. Pour over the custard and grind some pepper on top.
Bake for 50-60 minutes or until the custard is set and the top is golden. Meanwhile melt the remaining butter until foamy and nutty brown. Remove the pudding from the oven and brush with the melted butter and sprinkle with dill. Serve with lemon wedges for squeezing, a side salad and rye bread.
Crisp Green Salad with Apple, Fennel & Mustard Vinaigrette
Whisk together the oil, lemon juice, honey and mustard for the dressing. Season to taste.
In a large bowl combine the apple, fennel and salad leaves. Just before serving drizzle over the dressing and toss to coat.
Ingredients
- 1kg waxy (eg Charlotte) potatoes, peeled and cut into 0.5cm slices
- 4 tbsp butter, plus extra for greasing
- 1 large onion, peeled and thinly sliced
- 4 eggs
- 200ml whole fat milk
- 200ml double cream
- 1-2 tsp horseradish, depending on strength
- 260g boneless salmon (or trout) fillets, skin removed, sliced thinly
- 150g smoked salmon slices, roughly chopped
- 20g bunch of dill, finely chopped, plus extra to serve
- sea salt and freshly ground black pepper
- 1 lemon, cut into wedges, for serving
- For the Green Salad
- 1 green apple, cored, and cut into matchsticks or thinly sliced
- 1 small bulb of fennel, thinly sliced on a mandoline, tossed in lemon juice to prevent discolouration
- 1 x bag of mixed green salad leaves
- 3 tbsp rapeseed or olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 2 tsp Dijon or whole grain mustard
- sea salt & freshly ground black pepper