Books & Spoons Recipe for SALMON & POTATO CASSEROLE

I don't know why, but this casserole always makes me think about my childhood Easter time, and spring in general. I love the ease of making it, the taste is fabulous, and it is one of those perfect dishes for a potluck dinner or a large family meal. All preparation is done ahead of the time, and you can concentrate on the people around you. 
I sometimes put some cheese on the top, for example, Gruyère cheese that melts so beautifully and gives lovely color on the top of the casserole. Just be careful with it in the oven so it doesn't turn too dark. Cover the dish for the last 30 minutes if necessary. 
I hope you all enjoy this, and if spring is the season you are having right now, enjoy the nature blooming around you, as well! Till next time
~ Cheers!

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Salmon Casserole

• 750 g  / 1,5 lb thinly sliced potatoes
• 250 g / 0,5 lb thinly sliced onions
• 1 ½ tsp salt
• ¼ tsp white or black pepper
• 5 dl / 2 cups smoked salmon (cleaned) 
• 1 dl dill, chopped fine
• 400 g / 0,8 lb crème fraîche 
• 1 dl  / 0,4 cups milk

1. Pour half the mixture of potatoes and onions into a casserole dish. 
2. Season with salt and pepper.
3. Add the salmon and dill, stir slightly. 
4. Add rest of the potato and onion mix, season with salt and pepper, mix slightly again
5. Add the creme fraiche and milk.
6. Bake at 200°C / 390°F for about 1,5 hours or until the potatoes are cooked. 
7. Press the surface a couple of times during cooking.