By David White
April 25, 2016
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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

Serves: 4

  • 8 ounces smoked salmon, in slices
  • 3-5 boiled red potatoes, cut into 1/4 inch slices
  • 2 eggs
  • 2 cups heavy cream
  • salt and pepper to taste
  • 1 bunch chopped dill
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Bake in the oven for 25-30 minutes, or until the pudding has set and has turned a golden yellow.

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