- 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
Vasa Museum Salmon Pudding
INGREDIENTS
Vasa Museum Salmon Pudding with
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
Vasa Museum Salmon Pudding with
- Energy 540 (Kcal)
- Protein 34 (g)
- Carbohydrate 63 (g)
- Total Fat 17 (g)
HOW TO PREPARE
Vasa Museum Salmon Pudding with
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
