Best 8 Gravlax Potato Gratin Laxpudding Recipes

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**Gravlax Potato Gratin (Laxpudding): A Culinary Symphony of Swedish Flavors**

Embark on a culinary journey to Sweden with the delightful Gravlax Potato Gratin, also known as Laxpudding. This dish is a harmonious blend of cured salmon (gravlax), creamy potatoes, and a rich sauce, capturing the essence of Swedish cuisine. Laxpudding is a beloved dish with a long history, often served during celebrations and special occasions. Join us as we explore the intricacies of this classic Swedish dish, featuring three enticing variations: the Traditional Gravlax Potato Gratin, the Smoked Salmon Potato Gratin, and the Vegetarian Gravlax Potato Gratin. Each variation offers unique flavors and textures, catering to diverse preferences and dietary needs. Prepare to indulge in the perfect balance of savory and creamy, as the delicate flavors of gravlax and potatoes mingle in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

GRAVLAX-POTATO GRATIN (LAXPUDDING)



Gravlax-Potato Gratin (Laxpudding) image

"Laxpudding," a classic Swedish dish of potatoes and gravlax (cured salmon), is pure home cooking that's still elegant enough for any holiday table. Aquavit chef Emma Bengtsson sticks to tradition by bringing the potatoes and gravlax together with a rich egg custard and lots of fresh dill.

Provided by Emma Bengtsson

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

4 Yukon Gold potatoes, about 1¼-1½ lbs
1 large yellow onion
1/2 cup unsalted butter, divided
8 ounces gravlax, thinly sliced, salmon cured in salt, sugar, and dill; available online or at IKEA
2 large eggs
2 cups whole milk
1/2 teaspoon white pepper
1 teaspoon kosher salt
1 bunch dill
2 lemons

Steps:

  • Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
  • Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
  • Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
  • Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.

SUPER EASY POTATO GRATIN



Super Easy Potato Gratin image

Discover how to make a delicious potato gratin filled with melted soft, creamy, cheesy potatoes. Perfect for serving with meats or even on its own.

Provided by Elaine Lemm

Categories     Lunch     Side Dish     Dinner

Time 1h15m

Number Of Ingredients 10

2 pounds/1 kilogram potatoes (such as King Edward, Maris Piper, or Idaho russets)
1 cup/235 milliliters whole milk
1 cup/235 milliliters heavy whipping cream
2 cloves garlic (lightly crushed, divided)
Salt (to taste)
1 dash freshly ground pepper (plus more for seasoning)
1 dash nutmeg or mace (freshly grated)
1/2 cup/125 grams Gruyère (or aged cheddar, grated)
2 tablespoons plus 1 teaspoon butter (divided)
1/2 cup/125 grams brie

Steps:

  • Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
  • Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
  • In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
  • Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
  • Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
  • Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
  • Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
  • Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
  • Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Cholesterol 126 mg, Fiber 3 g, Protein 13 g, SaturatedFat 25 g, Sodium 294 mg, Sugar 6 g, Fat 40 g, ServingSize 6 servings, UnsaturatedFat 0 g

LAXPUDDING



Laxpudding image

A potato gratin with dill and gravadlax, layered and baked, this very easy recipe is a good post-Christmas dish. You could also make it with smoked salmon

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 1h40m

Number Of Ingredients 8

425ml double cream
150ml soured cream
100ml full-fat milk
1.2kg potatoes (I like Maris Piper), peeled and finely sliced
butter , for greasing
400g gravadlax
15g bunch dill , chopped (leaves only)
green salad with a sharp dressing, to serve

Steps:

  • Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.
  • Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.
  • Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).

Nutrition Facts : Calories 520 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium

LAX PUDDING



Lax Pudding image

Simple ingredients-potatoes, eggs, cream, and gravlax, which is salmon cured with salt and sugar-add up to a brunch dish that manages to be homey and elegant at the same time. A simple salad of lightly dressed lettuce sets it off beautifully.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 13

3 pounds medium russet potatoes
1 tablespoon coarse salt
1/4 cup fresh dill, chopped, and stalks reserved
1/2 stick unsalted butter, divided, plus more for dish
1 medium onion, chopped (about 1 1/2 cups)
1 1/4 pound gravlax (sliced 1/8 inch thick)
Freshly ground white pepper, for sprinkling
6 large eggs, lightly beaten
1 1/2 cups half-and-half
1 1/2 cups heavy cream
6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh dill
1/4 teaspoon coarse salt

Steps:

  • Casserole: Place potatoes in a large pot, and cover with 2 inches water. Add salt and dill stalks. Bring to a boil, reduce heat, and simmer until you can just pierce potatoes with a fork, 7 to 10 minutes. Pour off water, and discard dill stalks. Place paper towel across top of pot (not directly on potatoes), and let potatoes steam and cool 1 hour.
  • Preheat oven to 350 degrees. Peel potatoes, and cut into 1/4-inch-thick slices. Melt 3 tablespoons butter in a saute pan, and saute onion until softened, about 10 minutes.
  • Butter a 9-by-13-inch baking dish. Layer potatoes and gravlax, beginning and ending with potatoes, sprinkling each layer with chopped dill, sauteed onion, and pepper.
  • Whisk together eggs, half-and-half, and cream; season with pepper. Pour egg mixture over potatoes and gravlax, and dot with remaining 3 tablespoons butter. Bake until golden on top and bubbling around the edges, 45 minutes to 1 hour.
  • Dill butter: Meanwhile, mix all ingredients together, and roll into a log.
  • Let casserole cool slightly, 5 to 10 minutes, and serve warm with dill butter.

SALMON GRAVLAX TARTARE ON CRISP POTATO SLICES



Salmon Gravlax Tartare on Crisp Potato Slices image

Provided by Serena Bass

Categories     Berry     Fish     Herb     Potato     Bake     Cocktail Party     Salmon     Party     Dill

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 18

The Gravlax Cure
1 tablespoon juniper berries, chopped
2 teaspoons dried dill
3 tablespoons sugar
4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
The Tartare
5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
2 tablespoons Gravlax Cure
1 teaspoon extra-virgin olive oil
1 tablespoon snipped chives
1/8 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
1 bunch dill, minced, for decoration
The Crisp Potato Slices
10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gravlax Cure:
  • Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
  • For the Tartare:
  • In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
  • Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
  • For The Crisp Potato Slices:
  • Position a rack in the top third of the oven and preheat to 350°F.
  • Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

GRAVLAX



Gravlax image

Provided by Food Network

Categories     appetizer

Time P2DT20m

Number Of Ingredients 12

1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill

Steps:

  • Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
  • Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
  • Serve with Hovmastarsas, sweet dill and mustard sauce.
  • Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)



Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin) image

Provided by Patricia Wells

Categories     side dish

Time 1h20m

Yield Six to eight servings

Number Of Ingredients 9

3 pounds medium-sized russet potatoes, peeled and sliced very thinly
2 cups milk
2 cups water
3 cloves garlic, peeled and minced
Sea salt to taste
3 bay leaves
Freshly ground nutmeg and freshly ground black pepper to taste
1 cup creme fraiche or heavy cream
10 ounces Gruyere cheese, freshly grated

Steps:

  • Preheat the oven to 375 degrees.
  • Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
  • Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
  • Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 828 milligrams, Sugar 5 grams

GRAVADLAX TEMPTATION



Gravadlax temptation image

Delicious potato and fish dish based on a Swedish recipe - made with only five ingredients.

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 5

800g potatoes , an all-rounder such as Maris Piper is ideal
200g gravadlax
2 onions
284ml carton double cream
150g milk

Steps:

  • Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.
  • Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.
  • Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.

Nutrition Facts : Calories 630 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2.69 milligram of sodium

Tips:

  • For the best flavor, use high-quality salmon that is fresh and firm. If you can, get your salmon from a reputable fishmonger.
  • When making the gravlax, be sure to use a sharp knife to thinly slice the salmon. This will help the salmon cure evenly.
  • If you don't have a cheesecloth, you can use a clean kitchen towel to wrap the salmon in. Just be sure to wring out the towel thoroughly before using it.
  • When making the potato gratin, use a variety of potatoes for a more flavorful dish. Yukon Gold and Russet potatoes are both good choices.
  • Be sure to thinly slice the potatoes so that they cook evenly. You can use a mandoline slicer or a sharp knife to do this.
  • Don't be afraid to experiment with different herbs and spices in the potato gratin. Some good options include thyme, rosemary, and nutmeg.
  • To make the gravlax potato gratin ahead of time, assemble the gratin and bake it for about 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the gratin in a 350°F oven for about 30 minutes, or until it is heated through.

Conclusion:

Gravlax potato gratin is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of rich, buttery potatoes and flavorful gravlax is sure to please everyone at your table.

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