Salmon pudding with Västerbottensost

4 servings

200 g thinly sliced cured salmon
1 yellow onion
2 tbsp butter
2 celeriac (about 750g), thinly sliced
100 ml chopped dill
3 eggs
300 ml milk
100 g grated Västerbottensost
salt and freshly ground white pepper

Served with:
melted butter
dill fronds
wedges of lemon

Slice the onion thinly and fry it gently in butter. Peel the celeriac and cut into thin slices. Divide the slices in half and blanch them. Drain in a colander. Layer the celeriac, dill, onion and salmon in a greased tin. Whisk the eggs, milk and Västerbottensost into a smooth mixture. Season with salt and freshly ground white pepper. Pour over the egg mixture. Lift the filling a little causing the egg mixture to flow down between all the layers. Bake the pudding in the middle of the oven at 175°C for about 40 minutes. Serve the salmon pudding with melted butter and lemon, garnish with dill.

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