ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Swedish Salmon Gratin

Yield Makes 6 to 8 servings
Jennifer Kirkgaard added a few of her own innovations to a favorite dish of her Swedish stepmother's.


  • 1 can (14.75 oz.) pink salmon
  • 3 large eggs
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 1/2 pounds russet potatoes
  • 1/4 cup chopped fresh dill
  • 2 tablespoons butter, cut into small chunks
  • Pepper

Nutrition Information

  • calories 186
  • caloriesfromfat 43 %
  • protein 17 g
  • fat 8.9 g
  • satfat 3.8 g
  • carbohydrate 9.1 g
  • fiber 2.9 g
  • sodium 748 mg
  • cholesterol 120 mg

How to Make It

  1. Drain salmon. Transfer to a bowl and remove and discard any skin and bones; flake with a fork.

  2. In another bowl, whisk eggs, milk, mustard, sugar, and salt until blended.

  3. Peel potatoes and cut crosswise into very thin (1/16-in.-thick) slices. Arrange about a third of the potato slices over the bottom of a 9- by 13-inch baking dish. Sprinkle half the salmon evenly over potatoes, followed by half the dill. Repeat layers, ending with potatoes. Pour milk mixture over potatoes and distribute butter chunks evenly over the top. Sprinkle generously with pepper and cover dish tightly with foil.

  4. Bake in a 375° regular or convection oven until potatoes are tender when pierced, about 45 minutes. Remove foil and continue to bake, uncovered, until golden brown on top, 15 to 20 minutes.