Salmon pudding – or laxpudding as we say in Swedish – is a bright shining gem in the crown of culinary Swedish classic home-cooked dishes.
While there was still a staff canteen at work, and the salmon pudding was on the menu, I was often one of the first in line for a plate of this divine dish.
Due to cost reductions, the canteen is now replaced by coffee machines and microwave ovens in some distant corner of the office together with a long list of what you can and cannot do in this area. For instance, you are not allowed to use the microwave during office hours. Four microwave ovens and you may not use them to heat your lunch?! So much for cutting expenses.
I once decided to ignore the ban and tried to sneak the lunchbox with my homemade salmon pudding into the microwave. Immediately our boss, who seemed to have an extra set of eyes in the back of her head, came running, waving her finger in a big NO, NO. It might cause odor!!!
If anyone wants to taste (and smell) a Swedish laxpudding, please be my guest.
- 1 kg potatoes
- 300-400 grams salmon, cured, salted or smoked, or a mix of two or three
- 1-2 yellow onions, thinly sliced
- 1 bunch chopped dill
- 4 eggs
- 200 ml milk
- 200 ml heavy cream
- 1-2 tsp Dijon mustard
- Salt and coarsely ground white pepper to season
- Butter for greasing and sautéing + melted butter to serve on the side
- Peas and grated carrots
- Preheat oven to 200 degrees C.
- Peel and boil the potatoes. When tender, drain the water and let cool.
- Melt butter and sauté onion until softened.
- In a large bowl, whisk eggs, cream, salt and pepper.
- Slice or cut the salmon in chunks.
- Slice the potatoes and start layering the ingredients; potatoes, onion, salmon and dill. Continue layering untill the dish is full or there is nothing left. Season with pepper between the layers. Top layer should be potatoes.
- Pour the egg mixture over potatoes and salmon.
- Dot some butter on top before baking. (I have drizzled the top layer with a mixture of butter and rapeseed oil from a squeeze bottle).
- Bake for 45 – 60 minutes until golden and the egg mixture has set.
- Cut in squares and serve with green peas, grated carrots and melted butter.
PS It is quite easy to salt the salmon yourself, but you have to start 2-3 days in advance. 500 grams of salmon (mid section) 2 tablespoons of salt 2 tablespoons of sugar
- 500 ml of water 25 ml salt
- Rub salmon with salt and sugar and place in a plastic bag and let rest in the refrigerator for 24 hrs.
- Mix water and salt in a dish and add the salmon to the brine. Leave in the refrigerator for another 24 hrs. Check that the salmon is just enough salt. If not, leave it for still another day. If too salt, let it soak in milk or water for an hour or two.
- Pour off the brine.
- Salmon is sustainable about 1 week in the refrigerator.