Cook potatoes with their skins in boiling water for about 20 minutes. Then put off
Drain and peel off the skin.
Cut salmon into bite-sized pieces. Drizzle with lime juice and add a little salt. Roughly chop the dill flags.
Finely dice the onion. Heat the fat. Steam the onion until translucent. Add flour and sweat. Deglaze with the stock and cream. Bring to the boil while stirring. Season to taste with salt, pepper and horseradish. Stir in the dill.
Put the potatoes and salmon cubes in an ovenproof dish. Spread the sauce over it.
Baked in a preheated oven at 225 degrees for about 12 minutes.