This dish came to me on a trip to Switzerland. Yes, the dish is Swedish, but they both start with the same two letters. Anyhow, Laxpudding is a unique casserole that not only sends the basic cured salmon into another universe when it meets potatoes and cream … The dish changes the character of all the players. Cook it and you will understand. Simple complexity that words cannot describe.
- Yield: 6 to 8 Servings
- Total Time: 1 Hour 30 Minutes
- 1 Tbsp extra-virgin olive oil
- 5 -6 (about 2½-3 lb) russet potatoes, peeled, sliced ⅛-inch thick (a mandoline helps)
- 1 lb gravlax or smoked salmon, divided
- 4 Tbsp dill, chopped, divided
- 3 cups half-and-half or cream
- 5 large eggs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup sour cream
- Preheat the oven to 375°F. Coat the bottom and sides of a baking dish with olive oil.
- Form a layer using a third of the potato slices along the bottom of the baking dish, overlapping them like shingles. Then, use half the salmon to form a layer on top of the potatoes. Sprinkle 1 tablespoon of dill on top. Repeat with another layer of a third of the potato slices, the remaining salmon, and another 1 tablespoon of dill. Top with remaining potato.
- In a large mixing bowl, whisk together cream, eggs, salt, and pepper. Slowly pour over the potatoes, giving it some time to fall to the bottom of the baking dish. Sprinkle 1 tablespoon dill across the top. Cover the baking dish tightly with aluminum foil and transfer to the oven for 40 minutes. Remove from the oven, discard the foil, and return to the oven, uncovered, for 20-25 minutes or until the top begins to brown.
- In a small mixing bowl, stir together sour cream and the remaining dill. Remove the casserole from the oven and allow it to cool for 10-15 minutes. Serve with a dollop of dill sour cream.