Salmon gratin

Gratinerad lax

Salmon gratin with spinach, dill and parsley

A really Swedelicious dish and perfect for a midweek meal or a special occasion. The use of two types of salmon makes it extra tasty. John Duxbury




• Although gratinerad lax is traditionally eaten with melted clarified butter, a little fresh lemon juice is a tasty alternative.

An individual portion of salmon gratin

• Although it is not quite as nice reheated as when freshly made, I usually make enough for 4 people, even when there are only two of us, and divide it between two gratin dishes, so that one of the dishes can be reheated.

Salmon pudding, Sweden's most famous baked salmon dish

• If you like gratinerad lax, try our recipe for laxpudding (salmon pudding). It is Sweden's best known baked salmon dish and is a really classic example of husmanskost (traditional Swedish home cooking).


700 g (1½ lb) potatoes, preferably a waxy variety
 5 cm (2 in) leek
½   onion
2 tbsp   olive oil
125 g (4 oz) fresh spinach
25 g (3 tbsp) finely chopped dill
25 g (4 tbsp) roughly chopped parsley
300 g (10 oz) salmon fillet
150 g (5 oz) smoked salmon
180 ml (¾ cup) whipping cream
120 ml (½ cup) milk
    salt and freshly ground black pepper


50 g (4 tbsp) mleted clarified butter, optional
    lemon wedges


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

2. Boil the potatoes in lightly salted water for about 10 minutes. (They should not be fully cooked.) Pour off the water and leave the potatoes to cool.

3. Finely slice the leek and onion.

4. Fry the onion and leek in the oil until just beginning to soften.

Wilted spinach for salmon gratin

5. Add the spinach and fry for a minute or so until wilted.

5. Turn off the heat and add the chopped dill and parsley. Mix thoroughly and transfer to a gratin dish.

6. Cut the salmon into bite sized pieces and spread over the spinach mixture.

7. Slip the skins off the potatoes and then cut into 3-5 mm (⅜") slices and arrange on top of the salmon, stacking the slices at a slight angle.

8. Heat the cream and milk together until it boils. Pour over the potatoes.

9. Season with a little salt and freshly ground black pepper and bake for about 35 minutes until the top is nicely coloured.

10. Serve with warm clarified butter, lemon wedges and a green salad.


printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf

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