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Preheat the oven to 190°C.
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Boil the potatoes for 5 mins to soften slightly. Drain and set aside.
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Gently fry the onions in the butter until translucent. Add salt and pepper to taste.
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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.
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Lightly grease a deep casserole dish, and make a bottom layer with the potatoes.
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Gently layer the cream cheese on top of the potatoes.
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Add both types of salmon, fried onions (with the butter) and dill.
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Mix together the eggs and milk with salt and pepper and pour on top other ingredients.
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Bake for 40 mins until golden and firm.