Bridgestone
LTHForum
1.30.08

Laxpudding

2 tablespoons butter
1/2 cup chopped dill + a few sprigs for garnish
1-3/4 pounds waxy potatoes
1-3/4 pounds fresh salmon*
4 teaspoons salt*
1 teaspoon sugar*
a vegetable for garnish (sugar snap peas, asparagus, regular peas or even spring onions would work)
4 eggs
1/2 cup cream
1-1/4 cups milk
2 onions

* this is if you will be curing your own salmon. Alternatively use cold-smoked or pre-cured salmon

If curing your own salmon, start by thinly slicing the salmon and laying it flat on a clean surface. Mix the salt and sugar together and sprinkle the salmon with it. Let sit, cool, for 2 hours. If necessary, pat dry.

Boil the potatoes, let cool, peel and slice in 1/4-inch slices. Slice the onions and saute on low heat until golden (about 20 minutes). Assemble the "pudding" in a springform pan by first lining the pan with salmon and then alternating potatoes, onions, dill and salmon. Reserve a little cured salmon for garnish. Add salt and peppar carefully (remember that the salmon should be a little salty). Fold any flaps of salmon back over the top of the "pudding".

Whisk together the eggs, milk and cream. Pour the egg mixture over the assembled "pudding". Bake at 400 degrees for 40 minutes or until the mixture has set and the top is golden brown. Garnish the baked "pudding" with the reserved cured salmon, dill sprigs and your vegetable of choice.

Traditionally, this is served with a ladleful of clarified butter.