First peel the salmon so the skin leaves as whole as possible.
Remove fins, tail and other hard issues from the skin, but don't remove the abdomens greasy sides.
Clear fish meat out of bones, but avoid to smash fish too much.
Smear the casserole and flour it with bread-crumbs. Instead you may use a siliconic casserole as well.
Arrange salmon skins at the bottom skin side downwards. Oil lightly the inner side of the skin, strew some dill, chopped leek or chives and lightly pepper and herbs.
Start the first layer covering the skins with frozen potatoe-onion mix and then grind smoked salmon on the top.
Pour 1 dl cream and spread some salt on.
Pile up the second layer as the first, but this time leave the salmon pieces bigger.
Strew the spices on and cover the layer lightly with grated cheese.
The top layer is made as the previous ones, and now you may grind the salmon more smaller pieces. Notice that the salmon is a top stuff.
Pour cream reasonably and add spices as before and use some grated cheese also.
You may use spices you find desirable, but try to avoid ingredients too strong, which might affect the tender aroma of the salmon.
Finally cover the casserole "airy" with foil and put it in the oven.
Actuate the oven in 180-200°C:n degrees and let the casserole mellow at least one hour.
BON APPETIT!
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