Laxpudding
Swedish salmon & potato casserole
Laxpudding is an old-fashioned Swedish dish that falls under the category of “husmanskost”, which refers to traditional, hearty, home-cooked meals with local ingredients. The dish is made with layers of sliced boiled potatoes, smoked salmon, onions, and herbs–dill and chives in this case-, all covered in an eggy custard, similar to a quiche or casserole. After baking, it gets garnished with more herbs and drizzled with melted butter.
It’s a great way to use up leftover potatoes, and could be made for brunch, lunch, or dinner.
Notes:
To make ahead, assemble and bake as directed the day before. Let cool fully, then cover and store in the fridge until ready to serve. Heat up in the oven before serving. It should last 2 to 3 days in the fridge.
It’s a very forgiving recipe. As long as you have the correct custard base, you can use more/less potatoes and salmon depending on what you have at home. The same goes for the herbs.
If you want to take it a step further, saute the onions in butter before adding to the casserole.
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