Laxpudding: Swedish Potato and Cured Salmon Casserole

Why You’ll Love This Recipe

• Classic Scandinavian comfort: silky custard, tender potatoes, and briny cured salmon under a whisper of dill.
• Approachable layering method with make-ahead flexibility for brunch or cozy dinners.
• Balanced richness: custard keeps it light yet satisfying, while lemon and dill brighten every bite.
• Elegant enough for guests; simple enough for weeknights.

Grocery List

• Produce: 2 lb waxy potatoes, 1 small yellow onion, 1 large bunch fresh dill, 1 lemon
• Dairy: 5 large eggs, whole milk, heavy cream, unsalted butter
• Pantry: Cured salmon (gravlax or cold-smoked), kosher salt, white pepper, ground allspice (optional)

Full Ingredients

For the casserole base

• 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and sliced 1/8 in (3 mm)
• 1 tbsp (15 g) kosher salt, for the potato cooking water
• 1 small yellow onion (about 120 g), very thinly sliced
• 12 oz (340 g) cured salmon (gravlax or cold-smoked lox), cut into bite-size strips
• 1 cup (25 g) fresh dill fronds, coarsely chopped, plus more for garnish
• 3 tbsp (42 g) unsalted butter, divided (1 tbsp for greasing, 2 tbsp for dotting)

For the custard

• 5 large eggs
• 1 1/4 cups (300 ml) whole milk
• 3/4 cup (180 ml) heavy cream
• 3/4 tsp kosher salt (reduce to 1/2 tsp if your salmon is very salty)
• 1/2 tsp freshly ground white pepper
• 1/4 tsp ground allspice (optional but traditional)

For serving

• 4 tbsp (60 g) unsalted butter, melted (or browned)
• Lemon wedges (from 1–2 lemons)
• Extra chopped dill, to finish

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Preheat the oven to 350°F (175°C) with a rack in the center. Generously grease a 2-quart (2 L) baking dish—an 8-by-11-inch oval or 9-by-9-inch square works well—with 1 tablespoon of the butter. This helps prevent sticking and gives the sides a lovely sheen.

Step 2: Slice and parboil the potatoes

Peel the potatoes and slice them 1/8 inch (3 mm) thick using a mandoline or a sharp knife for even cooking. Place the slices in a large pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil, then simmer 6–8 minutes until the potatoes are just tender but still hold their shape. Drain well and return to the hot pot to steam-dry for 3 minutes.

Step 3: Make the custard

In a large bowl, whisk together the eggs, milk, cream, kosher salt, white pepper, and allspice (if using) until smooth and homogenous. Avoid overbeating; you want a well-blended custard without excess foam.

Step 4: Layer the casserole

Arrange half the potatoes in the prepared dish in overlapping shingle-like layers. Scatter over half the sliced onion, half the chopped dill, and half the salmon strips. Repeat with the remaining potatoes, onion, dill, and salmon, finishing with a neat top layer of potatoes for the best presentation.

Step 5: Add custard and butter

Slowly pour the custard evenly over the layers, tilting the dish slightly so it seeps into the corners. Tap the dish gently on the counter to remove any trapped air. Dot the surface with the remaining 2 tablespoons butter.

Step 6: Bake until just set

Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking 20–30 minutes, until the top is lightly golden, the edges are bubbling, and the center is just set with a slight jiggle. For certainty, the middle should register about 165°F (74°C) on an instant-read thermometer. If the top browns too quickly, tent with foil again.

Step 7: Rest, finish, and serve

Let the laxpudding rest 10–15 minutes to set for clean slices. Melt the serving butter (or brown it for a nutty flavor) until fragrant. Cut the casserole into squares or wedges, garnish with fresh dill, and serve warm with melted butter spooned over and lemon wedges on the side.

Pro Tips

• Choose waxy potatoes (Yukon Gold, red, or Charlotte) so the layers hold without turning mushy.
• Keep slices even; 1/8 inch (3 mm) ensures the custard penetrates and everything sets at the same time.
• Taste your salmon: if it’s quite salty, reduce the custard salt to 1/2 teaspoon.
• For a deeper flavor, brown the serving butter until amber and nutty before drizzling.
• Let it rest: the custard firms as it cools, making neat slices and better texture.

Variations

• Leek and Dill: Swap the onion for 1 1/2 cups thinly sliced leeks, sautéed in 1 tbsp butter until soft.
• Hot-Smoked Salmon: Use 12 oz (340 g) hot-smoked salmon, flaked; reduce custard salt to 1/2 tsp.
• Buttered Breadcrumb Top: Mix 3/4 cup fresh breadcrumbs with 1 tbsp melted butter and 1 tbsp chopped dill; sprinkle on top for the final 15 minutes of baking.

Storage & Make-Ahead

Assemble up to 24 hours ahead: layer the casserole and pour over the custard, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the baking time. Leftovers keep 2 days, covered and refrigerated. Reheat, covered, at 300°F (150°C) for 15–20 minutes until warmed through. Freezing is not recommended as the custard can weep.

Nutrition (per serving)

Approx. 530 calories; Fat 40 g (Sat 22 g); Carbs 31 g; Fiber 3 g; Protein 23 g; Sodium ~1100 mg. Values are estimates and will vary with brands and the saltiness of the salmon.