Vasa Museum Salmon Pudding

Name: Vasa Museum Salmon Pudding
Prep time: 45 min
Cook time: 35 min
Total time: 80 Minutes
Yield: 9 servings

With

45 minutes

35minutes

9 people

Medium

Ingredients 8 items

10 medium potatoes
2 tablespoons butter
2 large onions sliced
100 g fresh dill
1000 g salmon fillets, thin slices
1 sachet MAGGI Idea of the Day Béchamel Mix
1500 ml skimmed milk
1 pinch ground black pepper

How to prepare

Boil the whole potatoes with their skins, then peel and cut into slices.
Brush the gratin dish with ½ teaspoon of butter. Put a layer of potatoes in the gratin dish and top with half of the onions, dill and salmon. Repeat the layering process, finishing with a layer of potatoes.
Whisk together the béchamel mix and milk, bring to boil stirring constantly, and then pour over the pudding. Grind some pepper over the top. Dot the top with the remaining butter and bake for 30 minutes at 190-200°C.
Remove from the oven and garnish with chopped dill.

Do you tend to cook salmon the same way each time? Instead of simply baking it and preparing potatoes on the side, try it out in a pudding form as done in this recipe! It's so simple and nutritious… and you get to enjoy every mouthful!

Is fresh dill considered healthy?

It goes very well with fish dishes especially salmon, fresh dill contains flavanoids which helps protect body cells from damage.