To serve 2-3 people

2 large or 3 medium potatoes such as Maris Piper (total weight 350 to 450g)

1 medium onion

200 ml single or whipping cream

100 g Dunkeld smoked salmon trimmings

Butter for greasing

Salt & black pepper

Topping:

approx 35g Tobermory or other well-flavoured hard cheese

approx 35g pinhead oatmeal (or breadcrumbs for a softer topping)

With the butter grease a baking dish

Preheat oven to 180º c (conventional oven) or 160º (fan oven)

Peel the potatoes & onion then very thinly slice them, ideally with a mandolin.

Chop the salmon trimmings

Season the cream, being careful with the salt.

Layer the potatoes, onion and salmon in the baking dish, finishing with a layer of potatoes.

Pour the seasoned cream over.

Mix together the cheese and oatmeal or breadcrumbs, sprinkle evenly over the potatoes.

Loosely cover and bake for about 1 ½ hours or until the potatoes are soft.

Remove the cover for the last 20 minutes to brown the top.

Serve with a green salad.