PREPARATION

Peel the boiled potatoes, peel and chop the onion. The bottom of the baking dish greased with oil and sprinkle with breadcrumbs.

Cut the boiled potatoes in wheels like eggs lay the first layer of the bottom of the baking dish. Sprinkle with salt and pepper and dill and add another layer. Now divide the potatoes evenly over the slices of salmon. Now the layer of potatoes and bring it with salt & pepper and dill. Now divide evenly the second layer of salmon. Now another layer of potatoes and return them to taste with salt and pepper and dill and sprinkle with little cream. Now divide the potatoes on the third layer of salmon and place on top of the last layer with remaining potatoes. Bring them yet to taste with salt and pepper.

Put in a higher container the egg, sour cream, mustard, salt and pepper and mix everything together. Pour mixture evenly over layered potatoes. Sprinkle with the grated gruyere or other light cheese and place in a preheated oven at 200°C (convection ovens -20°C). Bake for 35 minutes.

Serve with komat salad → and use as a drink cider or white wine.

Instead of sour cream, of course, you can also use culinary cream. But using sour cream will give them definitely more spice 😉