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Vasa Museum Salmon Pudding
Vasa Museum Salmon Pudding
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Vasa Museum Salmon Pudding

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  • INGREDIENTS

    Vasa Museum Salmon Pudding with

  • NUTRITIONAL INFORMATION

    Vasa Museum Salmon Pudding with

  • HOW TO PREPARE

    Vasa Museum Salmon Pudding with

  • REVIEWS

    Vasa Museum Salmon Pudding with

  • 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
  • Energy 540 Kcal
  • Protein 34 g
  • Carbohydrate 63 g
  • Fats 17 g
Source: https://www.maggime.com/en/recipes/vasa-museum-salmon-pudding/378

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Boil the whole potatoes with their skins, then peel and cut into slices.
2
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.
3
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.
4
Remove from the oven and garnish with chopped dill.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Vasa Museum Salmon Pudding with

  • 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
NUTRITIONAL INFORMATION

Vasa Museum Salmon Pudding with

Source: https://www.maggime.com/en/recipes/vasa-museum-salmon-pudding/378

  • Energy 540 (Kcal)
  • Protein 34 (g)
  • Carbohydrate 63 (g)
  • Total Fat 17 (g)
HOW TO PREPARE

Vasa Museum Salmon Pudding with

1
Boil the whole potatoes with their skins, then peel and cut into slices.
2
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.
3
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.
4
Remove from the oven and garnish with chopped dill.
REVIEWS

Vasa Museum Salmon Pudding with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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