LAX PUDDING
Simple ingredients-potatoes, eggs, cream, and gravlax, which is salmon cured with salt and sugar-add up to a brunch dish that manages to be homey and elegant at the same time. A simple salad of lightly dressed lettuce sets it off beautifully.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 2h40m
Number Of Ingredients 13
Steps:
- Casserole: Place potatoes in a large pot, and cover with 2 inches water. Add salt and dill stalks. Bring to a boil, reduce heat, and simmer until you can just pierce potatoes with a fork, 7 to 10 minutes. Pour off water, and discard dill stalks. Place paper towel across top of pot (not directly on potatoes), and let potatoes steam and cool 1 hour.
- Preheat oven to 350 degrees. Peel potatoes, and cut into 1/4-inch-thick slices. Melt 3 tablespoons butter in a saute pan, and saute onion until softened, about 10 minutes.
- Butter a 9-by-13-inch baking dish. Layer potatoes and gravlax, beginning and ending with potatoes, sprinkling each layer with chopped dill, sauteed onion, and pepper.
- Whisk together eggs, half-and-half, and cream; season with pepper. Pour egg mixture over potatoes and gravlax, and dot with remaining 3 tablespoons butter. Bake until golden on top and bubbling around the edges, 45 minutes to 1 hour.
- Dill butter: Meanwhile, mix all ingredients together, and roll into a log.
- Let casserole cool slightly, 5 to 10 minutes, and serve warm with dill butter.
POTATO SOUP WITH GRAVLAX ROSETTES
A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.
Provided by Swiss Phil
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
- Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
- Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
- Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 34 g, Cholesterol 49.2 mg, Fat 17.5 g, Fiber 3.1 g, Protein 11.5 g, SaturatedFat 9.1 g, Sodium 841.6 mg, Sugar 3.7 g
GRAVLAX-POTATO GRATIN (LAXPUDDING)
"Laxpudding," a classic Swedish dish of potatoes and gravlax (cured salmon), is pure home cooking that's still elegant enough for any holiday table. Aquavit chef Emma Bengtsson sticks to tradition by bringing the potatoes and gravlax together with a rich egg custard and lots of fresh dill.
Provided by Emma Bengtsson
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
- Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
- Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
- Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.
PRETTY DARN QUICK POTATO GRATIN
Use your food processor to quickly prep this easy, cheesy potato side dish.
Provided by NickiSizemore
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
- Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
- Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
- Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
- Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 g
LAXPUDDING
A potato gratin with dill and gravadlax, layered and baked, this very easy recipe is a good post-Christmas dish. You could also make it with smoked salmon
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.
- Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.
- Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).
Nutrition Facts : Calories 520 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
GRAVLAX BY NIGELLA LAWSON
This is Nigella Lawson's version of Gravlax, which is slightly different from those already posted here. I made this for the first time for our Christmas Eve Buffet last year and five of us devoured it by the end of the night! Cooking time is the 2-3 days of sitting time in fridge.
Provided by CulinaryQueen
Categories High Protein
Time P2DT10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
- Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
- Spread the mixture over the salmon to cover completely.
- Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
- Carefully turn the fish over so that the skin is now facing up.
- Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
- Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
- Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
- At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
- Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
- Place on a serving dish and enjoy.
- Any remaining can be wrapped in cling film and refrigerated.
CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON
Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.
Provided by Yotam Ottolenghi
Categories brunch, casseroles, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
- Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
- Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
- Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
- Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
- When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
- In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
- Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 28 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 848 milligrams, Sugar 4 grams
POTATO PANCAKES WITH GRAVLAX AND DILL
When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
- Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
- Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.
Nutrition Facts : Calories 74 g, Cholesterol 8 g, Fat 2 g, Fiber 1 g, Protein 5 g, Sodium 159 g
GRAVADLAX TEMPTATION
Delicious potato and fish dish based on a Swedish recipe - made with only five ingredients.
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.
- Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.
- Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.
Nutrition Facts : Calories 630 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2.69 milligram of sodium
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