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.