• Place the potatoes (do not peel them) and celeriac in a large pot of cold water with a little salt and bring to the boil. Simmer until they’re just cooked through. (15-20 minutes). Drain and cool, then remove the skins and cut the potatoes and celeriac into ½-cm-thick slices. 

Heat a pan over a medium heat and add 1 tbsp of butter and the sunflower oil. Fry the onions with a good pinch of salt until really soft and lightly golden, remove from the pan to cool. Heat the oven to 190°C (Fan).
• Finely slice the fresh salmon. Remove a few stems of dill from the bunch to garnish then chop the remainder. Grease the dish you are going with a little butter.
• Crack the eggs into a jug and whisk lightly. Add the milk and cream and whisk again, set to one side.

To assemble:

• Place a layer of potato and celeriac in the dish, sprinkle with half of the dill and half of the onions. Season lightly with salt and white pepper. Now add a layer of the fresh and smoked salmon. Proceed with the next layer of potato and celeriac, making sure you leave the best slices of potato for the top layer. add the remaining onion and dill, season. Now add the remaining salmon. Arrange the potato slices on the top. Pour over the egg and milk mixture. Sprinkle with breadcrumbs. Melt the remaining butter and pour over the breadcrumbs. Finally grind a little white pepper on the top. Place in the oven for 45-50 minutes, or until golden brown and the egg mixture has set. Serve with a sprinkling of fresh grated horseradish, lemon wedges and a seasonal salad of vegetables.