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1
Peel the potatoes and slice thinly, cutting lengthways.
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2
The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
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3
Rinse the potatoes and shake dry.
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4
Place the creme fraiche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
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5
Gently melt the cream.
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6
Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
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7
Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
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8
Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
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9
Remove the lid.
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10
The potatoes will now be almost cooked and there will be far more sauce.
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11
Give everything a good stir and remove from the heat.
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12
Preheat the oven to 360F or 180 degrees C.
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13
Smear a 1.
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14
5 to two-litre capacity gratin dish with the butter.
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15
Whisk the egg yolks with the milk.
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16
Chop the dill.
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17
Add one third of the potato mixture to the buttered dish and smooth it out.
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18
Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
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19
Dribble over half the egg mixture.
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20
Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
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21
Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.
