1. Peel the potatoes and slice thinly, cutting lengthways. 2. The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor. 3. Rinse the potatoes and shake dry. 4. Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream. 5. Gently melt the cream. 6. Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper. 7. Add the potatoes and stir them around thoroughly so all the slices are coated with cream. 8. Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes. 9. Remove the lid. 10. The potatoes will now be almost cooked and there will be far more sauce. 11. Give everything a good stir and remove from the heat. 12. Preheat the oven to 360F or 180 degrees C. 13. Smear a 1. 14. 5 to two-litre capacity gratin dish with the butter. 15. Whisk the egg yolks with the milk. 16. Chop the dill. 17. Add one third of the potato mixture to the buttered dish and smooth it out. 18. Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon. 19. Dribble over half the egg mixture. 20. Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth. 21. Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard. ---------------------------------------------------------------------------
Nutrition
Ingredients
