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SWEDISH LAX PUDDING

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SWEDISH LAX PUDDING

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Ingredients

Adjust Servings:
For the salmon
600 grams salmon fillet skin on, pin bones removed
50 grams Sea Salt coarse
20 grams Brown Sugar
1 lemon zest only
3 grams black peppecorns crushed
For the salmon pudding
600 grams potatoes with skin, washed
5 Eggs
300 millilitres heavy cream 35%
60 grams Butter
20 grams dill roughly chopped
white pepper from the mill
Sea Salt
  • Serves 8
  • Medium

Ingredients

  • For the salmon

  • For the salmon pudding

Directions

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This dish was taught to me by a good friend and Swedish chef. Ever since then, around Christmas time, when attending quite a number of pre-Christmas parties that are “potluck”, meaning they require all participants to bring a dish along, I make this Swedish lax pudding. It is so simple, needs little to none care except reheating and is always well liked.
As often the case with traditional recipes there are no strict rules and therefore instead of salted salmon one could easily use cold smoked salmon or even raw, sautéed salmon and the dish would taste just as good.

 

For the salted salmon
  1. In a bowl, combine the sugar, pepper, salt and lemon zest and cover the salmon fillet with it.
  2. Cure the salmon for at least 24 hours, then remove the excess salt/sugar mixtures, and wash the fillets with cold water.
For the lax pudding
  1. Butter an oven proof baking dish well with some of the butter.
  2. Soak the salted salmon in water (or alternatively in milk for at least 4 hours, to draw out the salt. Remove the salmon from the liquid, and remove the skin and pat dry very well with a kitchen towel. Slice thin into approximately 5 cm (½ inch) slices.
  3. Boil the potatoes in salt water until soft but still firm, drain and let them cool. Peel after cooling and slice into the same thickness as the salmon. Sautee the sliced onions over low in the remaining butter until soft, without coloration.
  4. Layer the onions, salmon and potatoes into the baking dish starting with the potatoes, sprinkling each layer generously with the chopped dill and freshly ground white pepper from the mill. Finish the top with another layer of potato slices.
  5. In a bowl, beat the eggs lightly then add the cream and lightly season the mixture with salt. Pour the mixture over the layered potatoes and salmon until just covered and add a few morsels of butter on top.
  6. Bake in a preheated oven at 160 C ( 320 F) for approximately 45 minutes or until the Lax pudding is baked through, the egg mixture has set and has a golden brown crust over the top.
  Note: Traditionally warm melted butter is served on the side to accompany the dish, lemon butter sauce or dill cream sauce are good alternatives although.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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