Lax Pudding Recipes
GRAVLAX-POTATO GRATIN (LAXPUDDING)
"Laxpudding," a classic Swedish dish of potatoes and gravlax (cured salmon), is pure home cooking that's still elegant enough for any holiday table. Aquavit chef Emma Bengtsson sticks to tradition by bringing the potatoes and gravlax together with a rich egg custard and lots of fresh dill.
Provided by Emma Bengtsson
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
- Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
- Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
- Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.
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LAXPUDDING (SWEDISH SALMON & POTATO PUDDING)
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- Begin by mixing the water, salt and sugar, stir until dissolved. Place the salmon and cod in a glass dish and pour over the brine, cover and place in the fridge for 24 hours.
- Place the potatoes in a large pot of cold water and bring to a simmer. Simmer for 15-20 minutes, depending on the size of the potatoes. Simmer until just cooked through. Drain and cool, then remove the skins and cut the potatoes into ½-cm-thick slices.
- Heat a large frying pan over medium heat and add ½ tbsp of butter. Fry the onions with a pinch of salt until translucent and remove from the pan.Heat the oven to 190°C (Fan). Grease a 20cm baking dish with a little butter or fully line with baking parchment if you intend to turn it out, I used a cake tin. Layer a third of the potatoes at the bottom. Cover with a layer of onion, then a layer of both cod and salmon. Season very lightly with salt and pepper, scatter half the dill on top, then repeat with layers of potato, onion, cod, salmon and dill. Top with the remaining third of the potatoes. Mix the eggs, milk and cream. Pour over the assembled pudding and bake for 35-45 minutes until the top is golden and the egg mixture has set. Cool for 30-40 minutes. Leave in the dish you cooked it in or carefully remove the pudding and sprinkle with a little more dill. I like to press the chopped dill all around the edge of the pudding. (see photo).
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