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Fish, European

Swedish salmon and potato pudding with melted butter

Laxpudding is a Swedish bake of salmon and potatoes bound with eggs and cream, flavored with dill. It serves 4, takes 1 hour 20 minutes, stays easy to make, and costs about €4.20 per person. The key is cooking the potatoes only halfway before baking, so they soak up the cream without falling apart.

Tonight, a very mild Swedish bake, laxpudding, salmon, potatoes and dill bound with eggs, with melted butter to pour over.

Swedish salmon and potato pudding with melted butter
Total time
1 h 20
Difficulty
Easy
Cost per person
€4.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Laxpudding feels like a potato gratin that met smoked salmon's gentler cousin, fresh salmon lifted by dill. Layers of tender potatoes wrap around flakes of fish that stay moist thanks to the slow oven heat, while the egg and cream custard holds everything together without weighing it down. Melted butter with lemon, poured over right before eating, is what wakes the whole dish up.

This is a good pick for a slightly more special weeknight dinner, or a relaxed Sunday when you want a bake that feels different from the usual. Mon Chou suggests it on nights when salmon and potatoes are sitting in the fridge and deserve more than a quick pan fry. It works well for the whole family, though the dill flavor is noticeable enough that picky kids might need a smaller first helping.

The ingredients

4 people

Fish counter

  • Salmon fillets 500 g

Fruits and vegetables

  • Potatoes 800 g
  • Onion 1
  • Dill 1 bunch
  • Lemon 1

Dairy

  • Eggs 3
  • Heavy cream 20 cl
  • Milk 20 cl
  • Butter 120 g

Pantry

  • Breadcrumbsoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Eggs, Gluten

The step by step recipe

  1. Parboil the peeled potatoes in salted water, then slice them into rounds. 12 min

    The potatoes should still resist a bit when pierced with a knife.

  2. Slice the salmon into strips and thinly slice the onion.

    Very cold salmon is easier to slice neatly.

  3. Butter a baking dish and layer potatoes, onion, salmon and dill, finishing with a layer of potatoes.

    Salt and pepper each layer, the bake stays flavorful all the way through.

  4. Whisk the eggs with the cream and milk, pour over the bake, then sprinkle with breadcrumbs and small pieces of butter.

    Pour slowly so the custard works its way into every layer.

  5. Bake at 180°C until the pudding is set and golden on top. 45 min

    Cover with foil for half the baking time, the top browns without burning.

  6. Melt the remaining butter with a squeeze of lemon and serve it alongside the bake.

    Pour the melted butter over each plate right before eating, it brings out the salmon.

Our tips to get it right

  • Drain the potatoes well after boiling, leftover water dilutes the egg custard and keeps the pudding from setting properly.
  • Use a deep, narrower baking dish rather than a wide shallow one, the stacked layers cook more evenly that way.
  • Let the pudding rest for five minutes out of the oven before slicing, the layers hold together much better.

The variations

  • Swap the salmon for trout or haddock, the pudding keeps its texture with a milder flavor.
  • For a fish free version, use sautéed mushrooms and a little grated cheese between the layers, dill still works well with vegetables.
  • For kids, cut the dill by half and swap the lemon in the melted butter for a bit of chopped parsley, the flavor turns much milder.

What to serve it with

  • A sharply dressed green salad
  • Steamed seasonal vegetables
  • A glass of lemonade or citrus water

Storage

Laxpudding keeps for 2 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 1 month. Reheat it in the oven rather than the microwave, so the top crisps back up a little.

Questions about this dish

Can you make laxpudding ahead of time?

Yes, you can assemble the dish the day before and keep it raw in the fridge under plastic wrap. Bake it the next day, adding a few extra minutes since it starts cold.

Can you use smoked salmon instead of fresh?

Yes, it's actually a classic version in Sweden. In that case, cut back on the added salt, since smoked salmon is already salty.

Why only half cook the potatoes before baking?

Potatoes fully cooked in water are already full of moisture and won't soak up the custard in the oven. Half cooked, they finish softening while drinking in the egg mixture, which keeps the bake moist.

Does laxpudding freeze well?

Yes, once fully cooled, it freezes for up to a month in a sealed container. Thaw it in the fridge before reheating it in the oven.

How long does it take to make a Swedish salmon and potato pudding with melted butter?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Swedish salmon and potato pudding with melted butter?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Swedish salmon and potato pudding with melted butter cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, eggs, gluten. Always check the labels of the products you buy.

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