This delicious dish represents the best of Swedish home cooking. Simple ingredients, straightforward preparation, and fresh, clean flavors shine through in the laxpudding, making it perfect for both a quick weeknight meal, or a celebratory gathering with friends. Ubiquitous in Swedish cooking, salmon here takes center stage, elevating simple potatoes and eggs into something special. Traditionally made with copious amounts of butter and cream, this version of lax pudding subs in thick and tangy yogurt, while still maintaining the richness of the original. Salmon is packed with heart healthy omega-3 fatty acids. These healthy fats also keep your skin healthy and glowing, and your hair shiny and strong. The salmon, eggs, and yogurt in this recipe all provide protein to give you lasting energy to power you all day long.
Total Time: 1 hour
- 4 medium size waxy potatoes
- 1 tablespoon olive oil
- 8-10 slices smoked salmon or gravlax
- 8 eggs
- ½ cup thick style yogurt (try Greek or European style)
- 4 tablespoons chopped fresh dill
- Salt and pepper to taste
- Preheat your oven to 400 degrees. Using a mandolin or a sharp knife, slice the potatoes into thin, even 1/8th inch slices. Arrange them in an even layer on a baking sheet, drizzle with the olive oil and a pinch of salt and pepper, and cook for 10-15 minutes in the oven, until just tender.
- In a pie dish or small baking pan, arrange an even layer of potatoes, slightly overlapping each slice. Layer over 2 slices of the salmon, and continue layering potato slices and salmon until you’ve used everything up, arranging a few slices of salmon on top so they’re visible.
- In a bowl, whisk together the eggs, yogurt, dill, and a pinch of salt and pepper. Make sure this mixture is very smooth. Pour this over the potato salmon layers.
- Bake your laxpudding for 25-35 minutes until the center is set and no longer runny. It will puff up slightly. Garnish with fresh dill if desired, and enjoy warm or at room temperature.