4 potatoes peeled
2 onions finely chopped
2 Tbsp unsalted butter & extra for greasing
230g Norwegian salmon fillet
1 Tbsp lemon juice
170g cream cheese
120g smoked salmon
2 Tbsp chopped dill
300ml Maxigenes Skim Milk Powder - premade
Preheat oven to 190 degrees Celsius. Boil potatoes for 5 minutes to slightly soften, drain and set aside. Slice potatoes into thick slices.
Fry the onions in butter until translucent, add salt and pepper to taste.
Squeeze lemon over the Norwegian salmon fillets and steam for 5-8 minutes. Make sure salmon is skinned and boned. Break the salmon into chunks.
Grease a casserole dish and make a bottom layer with the thickly sliced potatoes. Add cream cheese on top of the potatoes.
Add both types of salmon, onions with the butte and dill.
Mix eggs, milk, salt and pepper and pour over the other ingredients.
Bake for 40 minutes until golden.