DISH RESEARCH · Main dish
Laxpudding
Sparring’s laxpudding layers prepared gravad salmon, cooked potatoes, onion and dill in a greased form, bakes them with an egg-and-milk custard and serves the pudding with melted butter and lemon.
About Laxpudding
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sparring’s laxpudding for Arla layers prepared gravad salmon, cooked potatoes, softened onion and dill beneath an egg-and-milk custard. The finished pudding has a set centre and golden-brown surface.
The prepared salmon is cut into thin slices. Two onions are peeled and thinly sliced, then fried gently in butter in a frying pan until soft and glossy.
The cooked, cold potatoes are sliced. Potato, salmon, onion and chopped dill are layered in a greased ovenproof form, finishing with potato.
Four eggs are whisked with milk, salt and white pepper, then poured over the layers. The pudding bakes in the lower oven at 200°C, or 180°C with a fan, for about thirty-five to forty minutes until set and golden brown.
The separate serving butter is melted and the lemon cut into wedges. Butter and lemon are served with the laxpudding.
Ingredients in Laxpudding
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Salmonprotein
- Onionseasoning
- Cow Milkbinder
- Creambinder
- Buttercooking medium
- Dillseasoning
- Saltseasoning
- Eggbinder
- Potatobase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.