Ingredients
Preparation
- Preheat the oven to 190°C. Then boil the potatoes for 5 mins to soften slightly. Drain and set aside.
- Sauté the onions in the butter until translucent. Add the Norwegian smoked salmon and dill, sautéing for a few more minutes. Add salt and pepper to taste.
- Squeeze lemon juice over the Norwegian salmon fillets and steam for 5-8 minutes. This will ensure the salmon flakes easily. Make sure the Norwegian salmon is then skinned and boned and break it into sizeable chunks before stirring into the smoked salmon, dill and onion mixture.
- Lightly grease a deep casserole dish, and make a bottom layer with the potatoes. Gently layer the cream cheese on top of the potatoes, then add the salmon mixture.
- Mix together the eggs and milk with salt and pepper and pour on top other ingredients. Dust the top with paprika to season.
- Bake for 40 mins until golden and firm. Serve with warm crusty bread and butter or steamed seasonal vegetables.