Ingredients

• 1 onion
• peeled
• very finely sliced
• 200g/7oz Maris Piper
• or similar waxy potatoes
• very finely sliced
• 50g/2oz butter
• salt and freshly ground pepper
• 100g/3½oz smoked salmon
• sliced
• 75g/2½oz mature cheddar cheese
• 100ml/3½fl oz yoghurt
• 1 lemon
• zest and juice only
• 1 tbsp chopped fresh dill
• salt and freshly ground black pepper
• 100g/3½oz smoked salmon slices

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Melt half of the butter in a deep ovenproof frying pan over a medium heat. Add the sliced onion and fry until softened
• then remove from the pan with a slotted spoon.
• Place a layer of the potato slices into the same pan and fry for a few minutes until golden-brown.
• Add a layer of the fried onion
• then add another layer of the potato slices.
• Continue to layer onion
• potato
• onion
• until you are ready to add the final layer of potato.
• Add a layer of smoked salmon and finish with a layer of potato.
• Melt the remaining butter in a separate pan. Pour the melted butter over the layers of potatoes
• salmon and onions.
• Place the pan into the oven and bake for 40-45 minutes
• or until cooked through. Towards the end of the cooking
• preheat the grill to its highest setting.
• Before serving
• grate the cheese over the top and finish under the grill until the cheese is melted and golden-brown.
• For the dressing
• whisk together the yoghurt
• lemon zest and juice and dill in a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• cut out wedges of the pan haggerty from the pan and place onto plates. Top with curled slices of smoked salmon and drizzle with the dressing.