Salmon Casserole With Dill Butter

• 1 13 lbs potatoes, boiled in their skins
• 1 small onion, chopped
• butter, for frying and topping the casserole
• 14 ounces smoked salmon
• white pepper, to taste
• 1 bunch fresh dill, chopped
• 1 23 cups half-and-half cream
• 3 eggs
• 3 ounces butter, softened
• salt, to taste
• white pepper, to taste
• fresh dill, chopped

1. Preheat an oven to 350F.
2. Peel and slice potatoes.
3. Sweat the onion in a little butter until it's translucent.
4. Cut salmon into thin slices, then season with white pepper.
5. In a greased ovenproof baking dish, layer the potatoes and salmon; sprinkling each layer with some of the dill and onion.
6. (First and last layers should be potato.
7. Whisk together the eggs and half & half.
8. Season with white pepper.
9. Pour egg mixture over the salmon and potatoes.
10. Dot the top with butter.
11. Bake at 350F for 45-60 minutes, until the top is golden and teh potatoes are cooked through.
12. Serve with Dill Butter.
13. Dill Butter: Beat the butter until fluffy.
14. Season with salt and pepper, then add dill to taste.

potatoes, onion, butter, salmon, white pepper, dill, cream, eggs, butter, salt, white pepper, fresh dill

Taken from www.food.com/recipe/salmon-casserole-with-dill-butter-504681 (may not work)