Salmon Pudding: a recipe from Sweden

It might seems like a stereotype, but I do think that some of the best swedish recipes are with salmon! Except for meatballs, the juicy version with mash potato and lingonberry on a side. I must do that recipe next! 

Coming back to salmon, I received this recipe from a Swedish friend who invited my husband and I over for dinner. It’s an easy gluten-free main dish, few ingredients that are easy to find, mostly naturally gluten-free too! Just make sure you use gluten-free bread crumps, or you can cut them altogether if you prefer a lower carb option.

Ingredients (4-5 portions)

  • 10 potatoes (approx. 700 gr)

  • 2 onions

  • 250 gr smoked salmon, cut in small strings

  • 3 eggs

  • 350 ml milk

  • Dill & white pepper to taste

  • 50 gr gluten-free bread crumbs

  • Butter to taste (25 gr suggested)

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  1. Wash and peel the potatoes, then slice them (keep same thickness, 2-3 mm). Thinly slice the onions and set aside.

  2. Take an oven tin (glass one ideally) and form layers with a mix of potatoes, onions and smokes salmon.

  3. In a small bowl, prepare the egg mix with: the 3 eggs, the milk, dill (2-3 table spoons suggested) and white pepper to taste.

  4. Pour the egg mix in the oven tin and cover the top with the gluten-free bread crumbs first, and butter flakes at last.

  5. Bake in pre-heated oven at 180 C for 60 minutes.

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TIPS: It’s possible to preserve this dish for a couple of days in the fridge, not a bad lunch box!