Laxpudding (creamy dill, potato & smoked salmon bake)

Laxpudding is a traditional Swedish baked salmon pudding and although impressive looking, is really quick and easy to put together. The whole thing comes together in around half an hour and the majority of that time is spent waiting for it to bake in the oven.

Laced with a creamy sauce, pieces of smoked salmon, lemon slices and fresh dill, this is a really comforting dish to eat and for most of us, a slightly different way to enjoy smoked salmon. My laxpudding recipe is really easy to put together and I’ve purposefully made it this way to make it more accessible for weeknight dinners!

Serves 2:

Ingredients:

• 4 large finely sliced white potatoes (I think maris pipers work the best. Leave the skins on to prevent them from falling apart too much).

• 100g smoked salmon

• 2 garlic cloves

• 2 bay leaves

• 4 finely chopped spring onions

• 150ml double cream

• 100ml vegetable or fish stock

• 2tbsp butter

• 1 egg

• large handful of chopped dill

• a few slices of lemon (use as much as you like)

Method:

1. Par boil the sliced potatoes until 80& cooked (around 10 minutes) and preheat the oven to 180c.

2. To make the sauce, add the spring onions, sliced garlic, butter, bay leaves, cream and stock to a pan and gently heat while the potatoes are cooking.

3. Place half of the potatoes into a large oven-proof dish and spread fairly evenly across the bottom.

4. Tear the salmon into bite-sized pieces and layer half of it on top of the potatoes. Scatter over half of the dill and the lemon slices.

5. Take the cream sauce off the heat and add the egg and whisk immediately. (Don’t add the egg with the sauce still on the heat as it will scramble!)

6. Pour half of the sauce over the potatoes and salmon.

7. Repeat the process and bake for around 20 minutes.