After a recent food tour around Scåne, Sweden’s southern-most region, we were inspired to cook a dish using traditional Swedish flavours, a Swedish salmon pudding. Salmon is, or rather can very easily be, an everyday occurrence in Swedish households to which this recipe is a nod of tradition. A more detailed trip of the tour around Scåne can be found here.
Contrary to its name, this is not a pudding in the UK sense, but a savoury dish made of layers of salmon, potato, onion and dill, baked in a creamy sauce. The recipe will comfortably serve 6 people. Being such a rich dish made with copious amounts of butter, cream and a lot of salmon, we found this is a recipe best cooked during winter.
Preparation time: 30 minutes
Cooking time: 45 – 50 minutes baking
- 1 kg potatoes
- 300g salmon fillet
- 300g smoked salmon (we used trimmings)
- 3 large onions
- 25g dill
- 150g butter
- 600ml single cream
- 6 eggs
- 1 lemon – zest
- Peel and thinly slice the potatoes, using a mandolin if you have one for consistent thickness, if not just take your time about aiming for ¼cm thick.
- Blanche the sliced potatoes in boiling water for a couple of minutes, just until they’ve softened but do not fall apart. Drain and set aside.
- Peel and slice the onion, then fry in the butter until the onion softens and just starts to catch a bit of colour.
- At this point it is worthwhile pre-heating the oven to 200ºC.
- Meanwhile de-skin your salmon fillets and slice up the salmon as thinly as possible. Finely chop the dill, and now your constituent parts of the pudding are ready to be assembled.
- Layer up in a large (32cm) rectangular baking dish, starting with a layer of potato then a layer of each type of salmon, a sprinkle of dill, then onions. Repeat and top with a final layer of potatoes.
- Whisk together the eggs and cream, and finely grate in the zest of a lemon. Add a couple of twists of freshly ground black pepper and good pinch of salt. Give a further final whisk and then gently pour all over the layered potatoes and salmon, which should just fill up to the top of the baking dish.
- Cook in the oven for 45 – 50 minutes or until the top of the dish is becoming golden. Serve with a fronds of fresh dill and a drizzle of rapeseed oil.