Lax Pudding at Stockholm’s Café Schweizerkonditoriet
Although our bodies are back in Madrid, our minds are still lingering in Scandinavia. That is why this weekend Christina and I met at the supermarket to pick up the supplies to prepare one of the dishes we saw over and over in Stockholm–Lax Pudding.
No, lax is not an abbreviation for laxatives–it refers to the salmon present in this hearty potato dish. If you’d like to recreate it en casa, here is the recipe we used (based on the one from this website).
Ingredients for 9-10 servings
|400 g smoked salmon||olive oil|
|6-7 medium-sized, unpeeled potatoes||unsalted butter|
|5 whole eggs||1/8th cup dill, chopped|
|300 ml (1.5 cups) cream||salt|
|2 medium-sized onions, sliced||pepper|
1) Boil the potatoes until soft but firm. Don’t let them get mushy! Peel and slice into coins.
2) Slice the salmon into pieces roughly half an inch thick.
3) Sautee the sliced onions over low heat in a small amount of olive oil until soft.
4) Grease a baking dish or casserole dish. Cover the bottom of the dish with a layer of potatoes, then onions, then salmon. Sprinkle liberally with dill and pepper before repeating the layers. Finish with a layer of potatoes. Save some salmon for serving later.
5) Beat the eggs in a bowl, then add the cream and a bit of salt. Pour the mixture over the layered potatoes and salmon. Jiggle the pan to distribute the liquid.
6) Bake in a preheated oven at 160 C (320 F) for approximately 45 minutes or until the dish is baked through and has a golden brown crust over the top. Serve with strips of the reserved smoked salmon.
Assembling our own pudding – ’twas a success!