Swedish salmon and potato bake (Laxpudding)

1. Boil the potatoes in their skins for 15 minutes until half-cooked, then peel and slice them thinly.

2. Cut the salmon into thin slices and finely chop the dill.

3. Layer the potatoes, salmon and dill in a buttered ovenproof dish, starting and finishing with potatoes, seasoning each layer lightly with salt and pepper.

4. Whisk the eggs with the milk and a pinch of salt until smooth and pour evenly over the dish.

5. Bake in an oven preheated to 200 °C for 40-45 minutes until the custard has set and the top is golden.

6. Melt the remaining butter and serve the hot bake drizzled with the melted butter.

Tip: Laxpudding is a humble yet festive dish of Swedish home cooking; in Sweden "pudding" means any baked dish bound with eggs. It is traditionally made with lightly salted or cured salmon (gravad lax), but it is also delicious with fresh salmon - just season a little more boldly. The hot melted butter on top is a must: that's what makes it truly Swedish.