Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench, peel and slice the potatoes. In the meantime peel onions and cut them into rings.
Cut the salmon fillet into cubes of about 2 cm.
Heat the butter in a small pan, fry the onions in the butter until transparent, turning them over and taking them out. Wash the dill, shake dry and chop coarsely. Cut smoked salmon into strips.
Whisk cream, milk and eggs well, season with salt and pepper. Carefully mix potatoes, salmon, onions and dill. Season with salt and pepper. Pour into a greased casserole dish, pour egg milk over it, sprinkle with pink berries and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) bake for about 40 minutes. Remove from the oven and serve immediately.