Lazy Weekends · Swedish
Laxpudding
A Swedish gratin of salmon and potatoes, brightened with plenty of fresh dill.
Why This Works
The salt from the smoked salmon seasons the entire dish, creating a balanced, savory depth.
The Upgrade
Add a grating of fresh nutmeg to the egg mixture to amplify the creamy flavor profile.
Chef's Secret
Michelin TechniqueSlice the potatoes as thinly as humanly possible; the thinner they are, the more luxurious the finished texture.
Ingredients
Total time including resting: 45 min
Directions
Preheat oven to 400°F. Grease a baking dish with butter.
5 minWhisk together eggs and milk, seasoned with black pepper, in a large bowl.
3 minLayer thin slices of potatoes in the dish, followed by onions and smoked salmon.
5 minRepeat layers ending with potatoes; ensure salmon is tucked inside.
2 minPour the egg-milk mixture over the gratin to coat all surfaces.
1 minBake in the center of the oven until the top is golden and bubbling.
25 minGarnish with a handful of fresh chopped dill before serving warm.
1 minWine Pairing
Chenin Blanc
White Wine
The BottleDomaine Huet Le Mont Vouvray Sec
The waxy texture and bright, orchard-fruit acidity of Chenin Blanc are perfect for the salmon and potato gratin. The wine's herbal undertones pull out the fresh dill, creating a harmonious and comforting bite.
Nutrition per Serving
420
calories
24g
protein
35g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cucumber Salad
A vinegar and dill cucumber salad complements the creamy potato gratin with a crisp, refreshing bite.
Ingredients
Directions
Toss sliced cucumbers with salt in a colander and let drain for 10 minutes to remove excess moisture.
Whisk together the vinegar and sugar in a medium bowl until the sugar is fully dissolved.
Pat the cucumbers dry with paper towels to ensure a crisp final texture.
Fold the cucumbers, fresh dill, and black pepper into the vinegar dressing.
Adjust seasoning to taste and serve immediately to maintain structural integrity.
Side Dish
Roasted Beets
Earth-toned roasted beets add a sweet and savory depth that pairs perfectly with the salmon.
Ingredients
Directions
Preheat your oven to 425°F.
In a mixing bowl, toss the beet wedges with olive oil, thyme, salt, and pepper until evenly coated.
Spread the beets in a single layer on a parchment-lined baking sheet.
Roast for 20 minutes, or until tender and lightly caramelized at the edges.
Transfer to a serving dish and drizzle immediately with balsamic vinegar.
Serve warm alongside your Laxpudding.
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