Entree: Åland Islands – Laxpudding (Salmon pudding)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) waxy potatoes (e.g., Yukon Gold), peeled
- 1 lb (450 g) salmon fillet (fresh or cold-smoked), skin removed and cut into chunks
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 3 tbsp (45 g) unsalted butter, softened, plus extra for dotting
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 large eggs, approx. 5 oz (150 g) total
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 cup (50 g) fresh breadcrumbs or panko
- 1/4 cup (60 ml) melted butter for breadcrumbs
- Lingonberry jam for serving, 1/2 cup (150 g)

Instructions

1. Preheat the oven to 375°F (190°C). Thinly slice the peeled potatoes on a mandoline or with a knife to about 1/8 inch (3 mm) thickness and briefly rinse to remove excess starch; pat dry.
2. Prepare the custard: whisk together milk, heavy cream, eggs, salt, pepper, and chopped dill in a bowl until smooth.
3. Assemble the pudding: butter a 9x13-inch (23x33 cm) baking dish. Layer one-third of the potato slices to cover the bottom, scatter half the sliced onion and half the salmon pieces over the potatoes, and dot with small bits of the softened butter. Repeat with another potato layer, remaining onion and salmon, then finish with a final potato layer.
4. Pour the milk-and-egg mixture evenly over the layered potatoes and fish, pressing gently so liquid settles between layers. Let stand 10 minutes to allow custard to penetrate.
5. Top with breadcrumbs: mix breadcrumbs with melted butter and sprinkle evenly over the top; place a few extra butter dots if desired.
6. Bake until set and golden: place the baking dish in the oven and bake 45–55 minutes, or until the pudding is puffed, set in the center, and the top is golden brown. If the top browns too quickly, cover loosely with foil.
7. Rest and serve: let the laxpudding rest 5–10 minutes before slicing. Serve warm with lingonberry jam on the side and an extra sprinkle of fresh dill.