Photo: Pål Allan/imagebank.sweden.se
Salmon pudding
: Carl Jan Granqvist
: Main course
: 4-6
Salmon pudding is based on the traditional Swedish housewife’s firm conviction that a good dinner provides an excellent basis for the next day’s lunch. With a little salmon, a little cream and a little potatoes, you can go a very long way. As usual in home cooking, it is possible to vary the ingredients, provided you control the amount of salt. Thus the salmon in the pudding may be boiled, cold-smoked or hot-smoked, since the basic rule is always that “you take what you have” at home. The main thing is to make sure that the result is delicious. Salmon pudding is traditionally eaten with melted butter. A little fresh lemon juice is a tasty alternative.
Ingredients
- 400 g (14 oz) salt-cured salmon
- 1½ kg (3¼ lb) unpeeled potatoes
- 4 eggs
- 300 ml (1½ cup) heavy whipping cream
- 300 ml (1½ cup) milk
- 2 onions
- 1 large bunch of dill
- salt, white pepper
Instructions
- Boil the potatoes, and peel them once they have cooled.
- If desired, presoak the slices of salmon in milk or water for a few hours to draw out the salt.
- Peel and slice the onion. Sauté it in a little butter until it softens, without browning.
- 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.
- 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.
- Bake in oven (200°C/400°F) for 45–60 minutes, or until the pudding feels firm.
- Serve with melted butter.
