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.
• 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.
• 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|
|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|
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.
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.
SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:
Editor and Founder