... and Creme Fraiche with Dill

Ingredients:
(4 portions)
500g sliced potatoes
1-2 (150g) onions
2 tbsp butter
300g graved rainbow trout

Baked egg:
4 eggs
3dl milk
¼ tsp black pepper

Crème fraîche with dill:
150g crème fraîche
½ stock cube of vegetables
2dl whipped cream
½ dl finely minced fresh dill

Instructions:
Chop the onions and sizzle it in a frying pan until it’s golden. Grease a high and narrow casserole of 1½ liters with butter.
Divide the potato slices into four equally large piles, but make sure the slices for the layers at the bottom and at the top are whole. Put the bottom layer so the slices partly cover each other. Put on top of that one third of the salmon in an even layer and after that 1/3 of the onions.
Continue with a new layer of potatoes. Make three salmon and onion layers and four potato layers altogether. Let the last layer be potatoes.
Whip the eggs lightly and mix the milk in. Pepper and pour the baked egg into the casserole so the uppermost potato layer is covered.
Put the casserole in the lower parts of a 225 degree oven for about an hour. Press down the uppermost layer of potatoes with a spatula when the casserole has been in the oven for about 15 minutes. This way the baked egg will cover the potatoes and they won’t get dry.
Check if the casserole is done by sticking a knife through the potato layer. If you get milk on the knife, it isn’t ready. When it is, take it out of the oven and let it stand for 15-20 minutes.
Make the sauce by warming the crème fraîche in a small saucepan. Crumble the stock cube into it. Add cream and dill and bring it to the boil.
Serve the salmon and potatoes au gratin with dill sauce and lemon slices.