Laxpudding – Swedish salmon casserole

Ingredients for 3 servings:

• 1,000 g potatoes, waxy
• 500 g smoked salmon
• 1 large onion(s)
• 200 ml cream
• 200 ml milk
• 3 m.-sized eggs
• 50 g butter
• 1 bunch of dill
• 1 pinch(s) of salt and pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

Peel and wash the potatoes and boil them in a large pot of salted water for about 20 minutes. Then drain the water and let the potatoes cool. Once the potatoes have cooled, slice them. Peel the onion and cut it into thin rings or half rings and sauté it in a pan with the butter. Thoroughly mix the eggs, milk and cream and season with salt. Stir in the pepper, nutmeg and a few dill sprigs. Preheat the oven to 200°C (top/bottom heat). Layer the potatoes, salmon and onions in a baking dish. Repeat the layering and finish with the potatoes. Spread the egg, milk and cream mixture in the baking dish. Place the baking dish in the oven and bake for about 30-40 minutes until the top potatoes are golden yellow and the egg, milk and cream mixture has solidified. Then let it stand for about another 10 minutes.