Laxpudding (Swedish salmon and potato bake)
90 min · 51 g protein · 500 cals / serving
The Swedish classic of salted salmon layered with sliced potatoes, sweet fried onion and lots of dill, set in a soft egg custard and baked until golden on top. This lighter one is heavier on the salmon and lighter on the butter, served with a cool, mustardy dill sauce, green peas and crisp pressgurka.
Ingredients
- 4 medium potatoes, waxy, in their skins
Pressgurka
- 1 large cucumber, sliced paper-thin
- 4 tsp distilled vinegar (5 %) white vinegar
- 1 tbsp granulated sugar
- 1 tsp butter
- 2 medium onions, thinly sliced
- 3 1/2 oz lightly salted salmon, rimmad or gravad lax, thinly sliced
- 1 lb raw pink salmon, skinless pinklax (frozen is fine), thinly sliced
- 1 bunch fresh dill, chopped
Custard
- 2 eggs
- 1 2/3 cups skimmed milk, 0.5% fat, fortified
- 1/2 tsp salt
- 1/2 tsp white pepper
Cold dill sauce
- 2/3 cup quark
- 3 1/2 tbsp half fat creme fraiche
- 1/2 bunch fresh dill, chopped
- 1 tsp swedish mustard
- 2 tsp lemon juice
- 1 pinch salt
To serve
- 2 2/3 cups frozen green peas
Steps
- Boil the potatoes in their skins in salted water until just tender, about 20 minutes, then drain and let them cool (cold leftover potatoes are perfect). While they cool, make the pressgurka: stir the vinegar and sugar until the sugar dissolves, pour it over the cucumber, cover with a plate and a weight and leave in the fridge for at least 30 minutes. Heat the oven to 400°F, peel the cooled potatoes if you like and slice them about 1/2 cm thick.
- Melt the butter in a frying pan over medium heat and cook the onion slowly for 8–10 minutes until soft and golden.
- Layer a greased ovenproof dish, about 20 × 30 cm, with a third of the potatoes, then half the salmon, half the onion and half the dill. Repeat, and finish with the last of the potatoes.
- Whisk the eggs, egg whites, milk, salt and white pepper and pour it over. The salmon is salty, so go easy on extra salt.
- Bake 35–40 minutes, until the custard has set, the top is golden and a thermometer in the centre reads 160°F. Let it rest 5 minutes. Stir the kvarg, crème fraiche, dill, mustard, lemon juice and salt into a sauce. Cook the peas for 2 minutes and drain. Serve the pudding warm with the cold dill sauce, the peas and the drained pressgurka.
Good to know
Rimmad or gravad lax?
Both are classic. Rimmad (lightly salted) lax gives the traditional taste; gravad lax brings a little sweetness and dill. Fresh salmon also works: salt it with 1 teaspoon of salt for an hour first.
Can I use leftover potatoes?
Yes, it is the original idea of the dish. Firm, waxy potatoes slice cleanest.
Why the egg whites?
Two whites in place of an extra yolk and the cream keep the custard soft and set with fewer calories, and nobody can tell once it is baked.
Per
- Calories
- 76
- Protein
- (41%)
- 8 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (39%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 164 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1999 kcal goes into the pot and 2837 g of ingredients comes out as about 2630 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.