Lohilaatikko Salmon and Potato Bake

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Finnish salmon casserole made with layers of sliced potato, lightly salted salmon and dill-scented onions, baked in a creamy egg custard. This Finnish-inspired seafood recipe, ready in about 85 minutes, pairs waxy potatoes, peeled and thinly sliced, yellow onion, thinly sliced, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g lightly salted (graavi) salmon or fresh salmon fillet, sliced
• 1 kg waxy potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp, plus extra for the dish butter
• 3 eggs
• 400 ml whole milk
• 100 ml heavy cream
• 1/2 bunch (about 15 g) fresh dill, chopped
• 1 1/2 tsp (use 1/2 tsp if the salmon is salted) salt
• 1/2 tsp white pepper
• 1 tsp lemon zest

Instructions

1. Step 1: Heat the oven to 200°C (390°F) and butter a 2-liter baking dish.
2. Step 2: Cook the onion in 1 tbsp butter for 6 minutes, until soft. Stir in half the dill and the lemon zest.
3. Step 3: Lay a third of the potato slices in the dish and season lightly. Top with half the salmon and half the onion mixture.
4. Step 4: Repeat with another third of the potatoes, the rest of the salmon and the rest of the onion. Finish with the last of the potatoes.
5. Step 5: Whisk the eggs, milk, cream, salt and pepper and pour over the dish. Dot the top with the remaining butter.
6. Step 6: Bake for 60 minutes, until the custard is set and the top is browned. Cover loosely with foil if it browns too fast.
7. Step 7: Rest for 10 minutes, sprinkle with the remaining dill and serve with melted butter and a green salad.