Author Notes
Salmon and potato pudding recipe from Sweden, which I originally got from Magnus Nilsson's Nordic Cookbook and then modified as I saw fit. —David White
Ingredients
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8 ounces
smoked salmon, in slices
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3-5
boiled red potatoes, cut into 1/4 inch slices
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2
eggs
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2 cups
heavy cream
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salt and pepper to taste
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1 bunch
chopped dill
Directions
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Preheat the oven to 425 degrees F.
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In an 8x8 dish, layer the potatoes and salmon so that the bottom and top layers are potato. Top each layer with pepper, dill, and a small amount of salt if desired.
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Mix the eggs and cream together, season with salt and pepper, and cover the potatoes and fish, making sure everything is completely covered. Top with dill.
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Bake in the oven for 25-30 minutes, or until the pudding has set and has turned a golden yellow.
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