Lax Pudding Recipes

LAX PUDDING

Lax Pudding image

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

Time 2h40m

Number Of Ingredients 13

Ingredients

3 pounds medium russet potatoes
1 tablespoon coarse salt
1/4 cup fresh dill, chopped, and stalks reserved
1/2 stick unsalted butter, divided, plus more for dish
1 medium onion, chopped (about 1 1/2 cups)
1 1/4 pound gravlax (sliced 1/8 inch thick)
Freshly ground white pepper, for sprinkling
6 large eggs, lightly beaten
1 1/2 cups half-and-half
1 1/2 cups heavy cream
6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh dill
1/4 teaspoon coarse salt

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.

LAXPUDDING

Laxpudding image

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

Ingredients

425ml double cream
150ml soured cream
100ml full-fat milk
1.2kg potatoes (I like Maris Piper), peeled and finely sliced
butter , for greasing
400g gravadlax
15g bunch dill , chopped (leaves only)
green salad with a sharp dressing, to serve

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-POTATO GRATIN (LAXPUDDING)

Gravlax-Potato Gratin (Laxpudding) image

"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

Ingredients

4 Yukon Gold potatoes, about 1¼-1½ lbs
1 large yellow onion
1/2 cup unsalted butter, divided
8 ounces gravlax, thinly sliced, salmon cured in salt, sugar, and dill; available online or at IKEA
2 large eggs
2 cups whole milk
1/2 teaspoon white pepper
1 teaspoon kosher salt
1 bunch dill
2 lemons

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.

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