Laxpudding – Swedish salmon and potato bake

Layers of potato, salmon and dill set in a savoury egg custard: a Swedish Sunday dish that works just as well on a weeknight.

Instructions

1. Peel and thinly slice the potatoes and onion; par-boil the potatoes for 5 minutes and drain.

2. In a buttered dish, layer potatoes, onion, salmon and dill. Whisk the eggs with milk and pepper and pour over.

3. Bake 45–50 minutes at 200 °C. Serve with steamed peas and carrots and a drizzle of melted butter.

Chef's tips

• Smoked salmon is already salty, so don't add salt to the custard.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.