- 1 onion, peeled, very finely sliced
- 200g/7oz Maris Piper, or similar waxy potatoes, very finely sliced
- 50g/2oz butter
- salt and freshly ground pepper
- 100g/3½oz smoked salmon, sliced
- 75g/2½oz mature cheddar cheese
- 100ml/3½fl oz yoghurt
- 1 lemon, zest and juice only
- 1 tbsp chopped fresh dill
- salt and freshly ground black pepper
- 100g/3½oz smoked salmon slices
- Preheat the oven to 180C/360F/Gas 4.
- Melt half of the butter in a deep ovenproof frying pan over a medium heat. Add the sliced onion and fry until softened, then remove from the pan with a slotted spoon.
- Place a layer of the potato slices into the same pan and fry for a few minutes until golden-brown.
- Add a layer of the fried onion, then add another layer of the potato slices.
- Continue to layer onion, potato, onion, until you are ready to add the final layer of potato.
- Add a layer of smoked salmon and finish with a layer of potato.
- Melt the remaining butter in a separate pan. Pour the melted butter over the layers of potatoes, salmon and onions.
- Place the pan into the oven and bake for 40-45 minutes, or until cooked through. Towards the end of the cooking, preheat the grill to its highest setting.
- Before serving, grate the cheese over the top and finish under the grill until the cheese is melted and golden-brown.
- For the dressing, whisk together the yoghurt, lemon zest and juice and dill in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, cut out wedges of the pan haggerty from the pan and place onto plates. Top with curled slices of smoked salmon and drizzle with the dressing.