Laxpudding – Swedish salmon gratin

Laxpudding casserole made with salmon and potatoes. This traditional recipe is appealing for its simplicity and Scandinavian flavors. This hearty and naturally gluten-free dish is traditionally served at family meals.

Preparation time: 20 minutes

Cooking time 45 minutes

Total time 1 hr 5 mins

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

500g fresh salmon (or mixed with smoked salmon)
800g of potatoes ( firm flesh)
1 medium onion
300 ml of fresh cream (or plant-based cream for a lactose-free version)
2 eggs
1 tbsp chopped fresh dill
Salt and pepper
Butter (or olive oil)

Preparation

1
Preparing the ingredients: Peel the potatoes and slice them thinly. Cook them in salted water for 8 to 10 minutes until slightly tender. Drain and set aside.
2
Finely chop the onion. Cut the salmon into medium-sized pieces. If you opt for smoked salmon, cut it into strips.
3
Assembling the gratin: Preheat your oven to 180°C. Butter or oil a gratin dish.
4
Arrange a first layer of potato slices at the bottom of the dish. Then add a layer of salmon and sliced onions. Repeat this process until all the ingredients are used up, finishing with a layer of potatoes.
5
To prepare the egg custard: In a bowl, whisk the eggs with the cream. Add the dill, salt, and pepper to taste. Pour this mixture evenly over the potato and salmon gratin.
6
Cooking: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for 10 to 15 minutes, until the gratin is golden brown on top.
7
Serving suggestion: Serve hot, accompanied by a crisp green salad or steamed vegetables. This gratin is ideal for a family dinner and is gluten-free.

Note

For added flavor, you can use a mixture of fresh and smoked salmon, which adds a subtle smoky touch to the dish. This gratin can also be prepared in advance and reheated before serving.

Keywords: laxpudding, gluten-free salmon gratin, Swedish crispy