Boil the potatoes, remove the skin and leave to cool.
Then cut them into small slices.
Season the whipped cream with salt, pepper and horseradish.
Arrange half of the potatoes in a buttered baking dish in rosettes.
Pour half of the seasoned whipped cream on top.
Place the salmon evenly on top.
Now layer the remaining potatoes on top and pour the remaining whipped cream over them.
Sprinkle some butter flakes on top and bake in the oven at 220° Celsius for about 25 minutes.
Sprinkle the gratin with parsley and put it on the table.
It goes well with Vogerlsalat
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