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Boil the whole potatoes with their skins, then peel and cut into slices.
Brush the gratin dish with ½ teaspoon of butter. Put a layer of potatoes in the gratin dish and top with half of the onions, dill and salmon. Repeat the layering process, finishing with a layer of potatoes.
Whisk together the béchamel mix and milk, bring to boil stirring constantly, and then pour over the pudding. Grind some pepper over the top. Dot the top with the remaining butter and bake for 30 minutes at 190-200°C.
Remove from the oven and garnish with chopped dill.
Per Portion of 300g
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