Easter food in Sweden ..lamb, an Easter smorgasbord or salmon of any kind. Here a delicious salmon pudding.

Salmon pudding with melted butter and green peas
4 servings


800 g (1 3/4 pounds) potatoes, preferably firm and waxy
1 bunch dill
2 onions
Butter (for frying and greasing the pan)
600 g (1 1/3 pounds) salmon fillets
4 eggs
2 dl (1 cup) cream
2 dl (1 cup) milk
Salt and pepper
400 g (14 ounces) green peas
50 g (31/2 tablespoons) butter

Boil the peeled potatoes with some of the dill. Drain and let the potatoes cool.
Preheat the oven to 200°C (400°F).
Peel and thinly slice the onions. Fry in butter until golden brown.
Slice the salmon in thin slices. Chop the remaining dill.
Whisk together the eggs, cream and milk and season with salt and pepper. The mixture should be quite salty because it will flavor both the potatoes and the salmon.
Grease an ovenproof dish with butter.
Slice the potatoes and layer potatoes, salmon, onion and dill (but save a little dill for garnish) in two or three layers.
Pour the egg mixture evenly over the layers and bake for 35 to 40 minutes, depending upon the thickness of the pudding.
Heat the water to boiling and add the peas. Cook for around 15 seconds, then drain. Sprinkle with salt.
Melt the butter in a saucepan and skim off the white protein that bubbles up. When the butter is pale golden brown, it is ready to serve.
Garnish the pudding with the remaining dill and the peas. Drizzle melted butter over and serve immediately.

More on A Swedish Easter: The symbols, the food, the traditions..

Salmon pudding recipe from the ICA Bokförlag book “Wonderful Sweden” – a culinary journey through Sweden, from Skåne in the south to Lappland, covering provincial specialties, points of interest and traditions. Recipes: K C Wallberg. Photography: Bruno Ehrs
We have a small amount of the book for sale – at a discounted price for subscribers; call 1.800.827.9333 extension 10 to order.