Laxpudding – Salmon Pudding

Separate the potatoes from the skin, rinse and cut into small slices. Blanch in boiling salted water for 2 minutes and drain. Brush a shallow ovenproof dish with a thin layer of butter and sprinkle with breadcrumbs.

Place 1/3 of the potato slices in the dish. Chop the parsley and cut the smoked salmon into strips. Put half of the salmon strips on the potato slices, sprinkle with half of the parsley. season with pepper. Then fill another 1/3 of the potato slices into mold, put the remaining salmon and parsley on top and season with pepper. Finally, apply the remaining potato slices on top. Mix the eggs with the cow’s milk. Season with pepper and salt. Pour the egg milk over the casserole. Bake at 175 degrees(gas 2) on the middle rack for 35 to 40 minutes until golden brown. Just before serving, brown the remaining butter and place on the table with the salmon casserole.

In Sweden, the salmon pudding is a main course, but it can be served as an entrée (for 6 people) or as an evening snack.

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