Laxpudding

Method

1. Slice the potatoes (with skin) about 2-3 mm thick using a mandoline or knife.
2. Boil the potato slices in salted water for exactly 3 minutes; they must not fall apart.
3. In a pan, melt a generous knob of butter and sauté the sliced onions until softened.
4. Slice fresh salmon (deboned and skinned) into strips, and lightly salt them.
5. Prepare the sauce: beat eggs, add milk, cream, salt, and pepper.
6. Drain the potatoes carefully.
7. Add the drained potatoes to the onions, mix well, then add fresh dill and combine.
8. Butter a sufficiently tall baking dish.
9. Arrange a layer of the potato-onion mixture evenly on the bottom.
10. Place a layer of salmon strips on top.
11. Cover with the remaining potato-onion mixture.
12. Pour the sauce evenly over the top.
13. Bake in a static oven at 180°C (top and bottom heat) for about one hour. If it browns too much, cover with aluminum foil. Place a baking sheet underneath to catch any overflow.
14. Let it rest for a few minutes before serving.