Mängd: Serves 4
Boil the potatoes and mash them. Add egg yolks and butter. Mix with single cream. Season with salt and pepper. Cut the salmon fillets into 16 cubes. Season with salt and pepper. Melt the butter for the sauce. Stir in the flour and crumbled stock cube. Add water, wine and double cream while whisking constantly. Allow the sauce tosimmer for approx. 5 mins. Preheat the oven to 225°C/425°F/Gas 7. Dot the mashed potato along one long side of an ovenproof dish. Arrange the salmon pieces along the other side. Pour on the sauce and sprinkle over the cheese. Bake in the oven for about 15 mins. Serve with whitefish roe, finely chopped onion, wedges of lime and dill.