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This pudding couldn’t give a damn what you think…

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I haven’t made any posts for a while, so I apologise about that. Found this really tasty looking recipe for Laxpudding, or salmon pudding. Well I guess this could be described as a Swedish take on potato dauphinoise, or maybe the French stole the idea from the Swedes. Well I must take a diplomatic stance on that one, butl I really like potato dauphinoise, and I like salmon too, so I know Im gonna like this one straight away.


Here goes…


  • A bunch of display lemons
  • Dill for decorative purposes
  • A cloth of Gingham persuasion
  • Rustic wooden board
  • 10 potatoes
  • 250 g of salmon
  • 1 onion, sliced
  • 1/2 cup finely chopped dill
  • salt
  • white pepper
  • 1 tablespoon bread crumbs
  • some butter
  • 2 eggs
  • 4 cups milk
  • 0.5 ml cream
  • salt
  • pepper


First Boil you’re going to have to boil those potatoes in lightly salted water. Give the little dudes time to cool down. Make sure you use a relatively deep oven proof dish or tin. Before adding anything ensure that it is greased well, so your pudding will turn out in its entirety
Start layering the sliced potatoes, onion, dill and salmon in tiers. Make sure you add  salt and pepper between each layer.
I would also suggest smoked salmon or any other smoked fish as an interesting alternative. In such circumstances I would not add any more salt.
The next step is to whisk eggs, milk, cream, salt, pepper together in a container of your choosing. and turn it over. Now add this newly whisked mixture to you’re layered dish of loveliness. It is advisable to leave the whole thing to stand in the fridge for around 2 hours or even overnight. This will let all the flavours infuse throughout the dish. I imagine using smoked salmon may allow you to leave out this step, so I good idea if your short of time.
After this step…
Preheat oven to 225 degrees. Spread the breadcrumbs over the form and add a little butter. Bake Salmon for about 25 minutes, until surface is golden.
Once slightly cooled turn out dish on a plate and hope for the best.


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