Lax Pudding (Swedish Salmon and Potato Bake)

Boil the potatoes in salted water until tender, about 20 minutes. Drain, let cool for about 15 minutes, then peel and slice into rounds about 0.5 cm thick.

Finely chop the onion and sauté in 20 g butter over low heat for 5-7 minutes until soft, without letting it brown.

Slice the salmon thinly, about 0.5 cm thick. If using fresh rather than lightly salted salmon, season the slices lightly with salt.

Generously butter a 1.5-2 L baking dish. Layer the potatoes, sautéed onion, salmon and dill; repeat the layers, finishing with a layer of potatoes on top.

In a separate bowl, whisk the eggs and cream together until smooth, then season with salt and white pepper to taste.

Pour the egg-and-cream mixture evenly over the whole surface of the bake, then dot the remaining butter in small pieces on top.

Bake in an oven preheated to 200°C for 45 minutes, until golden on top and the custard has set.

Serve warm, drizzled with melted butter and garnished with fresh dill and lemon wedges.