For the Potato Crust:
– Potatoes – 12 pieces
– Butter – 20g (about 1.5 tablespoons)
– Eggs – 2, plus 1 for greasing the bottom and sides of the potato dish
– Flour – 7 heaping tablespoons
– Salt and black pepper to taste
For the Filling:
– Hot-smoked salmon (or salmon belly) – 500g (about 1.1 lbs)
– Champignon mushrooms – 200-300g (about 7-10 oz)
– Onion – 1
– Carrot – 1
– Tomato – 1
– Salt and black pepper to taste, fresh dill and parsley for garnish
Prepare the Potato Crust.
Boil the potatoes until tender, drain the water, add the butter, and mash until smooth. Allow to cool to a warm temperature, then beat in the eggs. Add the flour and knead the dough. Grease the sides of a springform pan with butter and line the bottom with parchment paper. Spread the potato dough evenly across the bottom and up the sides of the pan. If the dough sticks to your hands, wet them with water or oil. Beat the remaining egg and pour it over the bottom of the formed crust. Use a brush to spread the egg across the entire surface of the dough. Place the pan in a preheated oven at 350-400°F (180-200°C) for 15-20 minutes, until the crust is set and the egg has cooked. This will create a barrier between the dough and the moist filling, preventing it from becoming soggy.
Chop the mushrooms and onion. Grate the carrot using a coarse grater. Sauté the mushrooms, onion, and carrot in oil. Remove the bones from the fish. Layer the filling in the potato crust. Top with the sliced tomato. Bake for about 20 minutes. Garnish the finished dish with chopped herbs.