Salmon, dill and potato gratin

This was supposed to be a tart, but I left out the pastry so it became a delicious salmon, dill and potato gratin. I used sour cream (10% fat) instead of cream (32 % fat). The reason is in the parentheses. And as the most potato dishes is best eaten right away.

Salmon, dill and potato gratin
serves 4
adapted from BBC Good Food
400 gr potatoes
3 dl sour cream
2 eggs
3 tbsp chopped dill + for decoration
salt and pepper
200 gr smoked salmon

Preheat oven, 190 C. Slices the potatoes and cook in salted water for about 8 minutes. When done drain well. Beat together sour cream, eggs, dill, salt and pepper. Slice the smoked salmon in stripes.

In a dish (1,2 liters) put half of the potatoes over the bottom, pour over the half of egg mixture and put half of the salmon stripes. Repeat with remaining ingredients once again. Bake for about 25 minutes. When done let cool for 10 minutes, decorate with fresh dill and serve.