Smoked Salmon Parmentier

Dice the shallots, mince the garlic, zest and juice the lemon, chop the capers, flake the hot-smoked salmon, tear the cold-smoked salmon, chop the dill, and slice the chives. Measure out all remaining ingredients.

Place the potatoes in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 18-20 minutes until a knife pierces the centre with no resistance.

Drain and return to the pan. Dry the drained potatoes over low heat for 2 minutes, shaking the pan, until no visible steam rises.

Pass the potatoes through a ricer or fine-mesh sieve back into the warm pan. Add the butter, warm milk, and crème fraîche, and beat with a wooden spoon until silky. Season generously with salt and white pepper, then fold in the lemon zest and half the chives. Set aside.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Warm the olive oil in a frying pan over medium heat. Add the shallots and cook for 4-5 minutes, stirring occasionally, until soft and translucent but not coloured.

Add the garlic and cook for 1 minute until fragrant.

Remove the pan from the heat. Stir in the Dijon mustard, lemon juice, capers, and dill. Gently fold through the hot-smoked salmon flakes and the torn cold-smoked salmon. Taste and adjust seasoning.

Spread the salmon mixture evenly across the base of a buttered 22 x 28 cm baking dish. Spoon the potato purée over the top and spread into an even layer, using a fork to create a textured, ridged surface. Scatter the Gruyère evenly over the top.

Bake on the middle shelf for 20-25 minutes until the top is deeply golden and the edges are bubbling. The dish is ready when a meat thermometer inserted into the salmon layer reads 63°C.

Rest for 5 minutes out of the oven, then scatter with the remaining chives and serve directly from the dish.