Arabian Baked Salmon Pudding Recipe

baked Salmon Pudding


  • Prep: 55 mins
  • Cook: 40 mins
  • Total: 95 mins
  • Yield: 6 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Arabic


  • 650gramspotatoes
  • 3large eggs
  • 1cup full-fat milk
  • 1/2 cup heavy cream
  • 225gramssmoked salmon slices
  • 25gramsfresh dill
  • 30gramsunsalted butter
  • salt as needed
  • freshly ground black pepper as needed

This is another one-pot meal everyone should try at least once. The Arabian baked salmon pudding is not only delicious, but also incredibly easy to make. This salmon pudding is made with salmon, fresh dill, potatoes, eggs, cream, and milk. Salmon is an excellent fish to serve at a buffet, for a midweek supper dish, or as a lunchbox option. You are sure to go back for more of this heart-melting salmon pudding no matter how you prepare it! Here’s how to make it!


Step 1

Gather the ingredients needed for this fabulous salmon pudding—Preheat the oven to 320°F (160°C)—grease a deep baking dish, preferably round.

Step 2

Start making the spicy salmon pudding by slicing the potatoes evenly with a sharp knife or mandolin to 1/4-inch (1/2cm). Put the slices into a pan and season them with salt. Cover them with cold water. Bring the water to a boil, then lower the heat and let it simmer for 5 minutes. Strain the potato slices through a colander, then rinse them under cold running water. Next, pat the pieces dry with a paper towel. Be Careful not to break them up.

Step 3

Whisk the eggs, milk, and cream in a large bowl until they are fully incorporated. You do not want the mixture to be frothy, just combined. Add a pinch of salt and a bit of freshly ground black pepper. Whisk lightly again.

Step 4

Layer a third of the potato rounds onto the base of the salmon pudding dish. Top them with a layer of smoked salmon slices. Sprinkle evenly with chopped dill. Repeat the steps and finish your baked salmon dish with a layer of potatoes on the top.

Step 5

Now, pour the egg and cream mixture over the salmon pudding dish. Be Careful not to disturb the slices. Brush the top layer with melted sweet butter and sprinkle it with a pinch of black pepper.

Step 6

Bake the salmon pudding in the preheated oven for 40 minutes or until the potatoes are browned and the custard is set. You can check it by inserting a knife into the baked salmon pudding, and it should come dry when pulled out. If not, cook your delicious meal a little longer but cover it with foil if the potatoes are browning too quickly.

Step 7

Remove the aromatic baked salmon from the oven and let it stand for 10 minutes before serving. Brush the top with a little more melted butter. Garnish with some fresh dill, and enjoy!

Cooking Notes

The salmon pudding can be made a day ahead and left in the fridge overnight. To reheat, you need to cover it with foil and put it into a medium-hot oven 350°F(150°C) until it is heated thoroughly. 


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