Salmon Pudding


Salmon pudding

This dish is considered to be one of the best examples of husmanskost (home cooking), but don’t let that make you think it is dull. It is mouth-wateringly delicious and looks so good it can grace any table. Generous amounts of butter and lots of dill gives it a luxurious taste and appearance. A wonderful dish. Although it is a way of using up leftovers, that doesn’t mean it needs to be consigned to the status of a mere mid-week fuel stop. Another benefit is that any kind of sliced salmon, such as salted salmon, smoked salmon or gravadlax can be used provided the amount of salt is varied. John Duxbury



•  If you think the salmon might be too salty, soak it in milk or water for a couple of hours to draw out the salt.
•  Although laxpudding is traditionally eaten with melted butter, a little fresh lemon juice is a tasty alternative.
•  A mixture of 300 g of salmon fillets and 150 g smoked salmon works well.
•  Serve laxpudding with rye bread and a green salad.


1 kg (2 lb) potatoes, preferably a waxy variety
1   small onion, thinly sliced
1 tbsp   butter, plus extra for greasing
450 g (1 lb) salmon, cut into bite-sized pieces
50 g (2 oz) fresh dill finely chopped
3   eggs
300 ml (1¼ cups) milk
120 ml (½ cup) double (heavy) cream or whipping cream
½ tsp   salt, omit if the salmon is salty
    white pepper to taste


100 g (4 oz) butter, melted
    dill sprigs
    lemon slices


1. Boil the potatoes and cook for 10-20 minutes until just cooked. Drain, leave to cool and then remove the skins. Slice thinly.

2. Preheat the oven to 200°C (400°F, gas 6, fan 180°C).

3. Sauté the onion in the butter until it softens, without browning.

4. Grease an ovenproof dish, cover the bottom with one layer of potatoes, spreading half the onion mixture on top and then top with half the salmon and half the dill. Repeat with another layer of potatoes, onions, salmon and dill. Finish off with a layer of potatoes.

5. Whisk together the eggs, milk, cream, salt and white pepper and pour over the salmon pudding.

6. Bake in the oven for about 45 minutes until the pudding feels firm and the crust is nicely browned.

7. Serve in squares with melted butter and garnish with lemon slices and dill.


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