Swedish Lax Pudding

Lax pudding is a fantastic and hearty Scandinavian creamy potato gratin, given a luxurious twist thanks to our traditional cure smoked trout, and is taken to another flavour level here with the addition of the nutty, brown butter. The dill and fresh lemon help balance out the rich flavours. This makes a terrific brunch or dinner dish at any time of year, but is particularly warming during the winter months.

Ingredients (Serves 6-8)

1kg Small waxy potatoes (such as Charlotte), peeled
50g butter, plus extra for greasing
½ tbsp olive oil
1 onion, finely sliced
150ml whole milk
150ml double cream
4 eggs
300g cold smoked trout slices

Large bunch of dill, (finely chopped, can be replaced with flat leaf parsley, plus extra to serve)

½ unwaxed lemon, zest and juice.

smoked salt & black pepper

Method

Put the potatoes in a large pan of water, bring to the boil and simmer for 15-20 minutes, until just tender.
Drain well and leave until cool enough to handle, then slice into rounds about 5mm thick.
Preheat the oven to 220°C/200°C fan (Gas Mark 7) and generously butter a large baking dish (about 25 x 20cm).
Heat the olive oil in a medium pan over a medium heat and fry the onion until soft, for about 10 minutes, then set aside.
Whisk together the milk, cream and eggs and season with smoked salt and pepper.
Layer one third of the potato slices and half the onion over the bottom of the baking dish, then arrange half the smoked trout and dill over the potatoes. Repeat with a second third of the potato slices, then the remaining onion, smoked trout and dill and finish with a final layer of potato. Pour the egg and cream mixture over the potatoes and grind over a little more pepper. Bake for 45-50 minutes, until golden brown.
Gently heat the butter in a small pan until foamy, brown and with a nutty aroma. Immediately remove from the heat and add the lemon juice and zest along with a tablespoon of water. Stir a little more dill through the sauce and serve in a jug alongside the lax pudding.