Laxpudding Recipe

First, fill and boil your kettle and peel the potatoes. Put the potatoes into a large saucepan and pour over the boiled water from the kettle, then place on the hob over a high heat and bring the pan to the boil. When boiling, reduce the heat and simmer for about 15 minutes, or until just tender to the tip of a sharp knife. Drain the potatoes, then set them aside for a while until they’re cool enough to handle - this is a good time to switch the oven on to preheat to 220°C (Gas Mark 7), and to grease a large baking dish (20cm square or thereabouts) with the butter. When the potatoes have cooled, cut them into slices about 5mm thick and divide into three roughly equal piles.
Next, place a frying pan over a medium heat and add the olive oil. When the oil is hot, lower the heat and add the sliced onion, cooking it gently for about 10 minutes, stirring from time to time, until it has softened. While the onion cooks, crack the eggs into a large bowl and whisk them together with the milk and cream, then season to taste with salt and pepper.

To assemble the Laxpudding, layer one of the three portions of potato slices across the bottom of the greased dish, together with half of the cooked onion. Next, take half of the chopped salmon and arrange it evenly over the potato layer, then scatter over half of the dill. Follow with another layer of potato slices and the rest of the onion, then the remaining salmon and dill. Finish with the final portion of potato slices, then pour over the egg and cream mixture. Put in the hot oven and bake for about 45 minutes, or until the top is nicely golden. Laxpudding can be enjoyed hot from the oven or left to stand for a while and eaten warm (and it’s also nice eaten cold the next day) – either way, scatter with the reserved dill fronds before dishing up.