John Myers
Ingredients for 4 servings:
- 750 g floury potatoes
- 250 g smoked salmon, in slices
- 2 eggs
- 2 dl sour cream
- ½ bunch dill, finely chopped
- salt and pepper
- Cayenne pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for a springform pan of approx. 18 cm diameter
Boil potatoes in a little water or over steam for 20 minutes until just tender. Peel while still warm and cut into five-millimeter-thick slices. Preheat the oven to 180 degrees. Line the base of a springform pan with baking paper and place the ring on top. Layer the potato slices alternately with the salmon slices. Whisk the dill, spices, eggs, and cream into a savory glaze and pour over the top. Bake in the lower half of the oven for about 40 minutes. Remove from the oven and let rest for at least five minutes. Loosen the edges of the cake with a knife, remove the springform pan, and cut the cake into slices before serving. Serve warm, lukewarm, or cold. Serve with a salad, if desired.
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