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Delightful Swedish Salmon Pudding with Gravlax and Whipped Butter

Delightful Swedish Salmon Pudding with Gravlax and Whipped Butter
Imagine a warm, comforting dish that combines the delicate taste of salmon, earthy potatoes, and fresh dill in a rich creamy sauce. This indulgent pudding is a perfect centerpiece for any meal, or a satisfying side that's sure to impress your guests.
Ingredients
  • 720 ml (3 cups) whole milk
  • 200 g (7 oz) gravlax
  • 1 kg (2.2 lbs or 10 large) potatoes
  • 50 g fresh dill
  • 3 large hard-boiled eggs
  • 1 large onion
  • 3 tbsp (45 ml) smör or unsalted butter, for greasing the mold
  • 2 white peppercorns
  • 1 tsp salt
  • 1 tbsp whipped butter
  • green peas, for serving
Instructions

1. Preheat your oven to 350°F or 175°C. Grease your mold with butter to ensure the pudding releases smoothly later on.

2. Boil the potatoes and onion in salted water until they are tender. Drain and set them aside to cool.

3. Combine the cooled potatoes, onion, and eggs in a blender or food processor. Blend until the mixture is smooth.

4. In a separate bowl, whisk together the milk and whipped butter until well combined. Add the dill, salt, and white peppercorns, then whisk until smooth.

5. Add the milk mixture to the potato mixture and blend until smooth and creamy.

6. Arrange the cured salmon slices in the prepared mold, leaving a small border around the edges.

7. Pour the potato mixture over the salmon and smooth the top.

8. Bake for 35-40 minutes, or until the pudding is set and lightly golden brown on top.

9. Serve warm, garnished with green peas if desired.

Tools
  • whisk
  • blender or food processor
  • mold
  • oven
  • stove
  • cutting board
  • knife
  • spoon

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