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)
Wash and peel the potatoes, then slice them (keep same thickness, 2-3 mm). Thinly slice the onions and set aside.
Take an oven tin (glass one ideally) and form layers with a mix of potatoes, onions and smokes salmon.
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.
Pour the egg mix in the oven tin and cover the top with the gluten-free bread crumbs first, and butter flakes at last.
Bake in pre-heated oven at 180 C for 60 minutes.
TIPS: It’s possible to preserve this dish for a couple of days in the fridge, not a bad lunch box!
