Salmon pudding

A traditional Swedish recipe, I prefer to eat it cold but it can be served warm as well. Cook potatoes, let cool. Slice. In an oiled dish, layer cold cooked potato, fresh chopped dill, sliced tomato, and smoked salmon. The top-most layer should be potatoes. Pour over a mixture of beaten eggs and milk. Put a weight on top of the pudding to make it more dense (or skip this part), then bake in the oven at 200 C / 390 F for 45-60 minutes until the top is slightly brown.
For 400 gr (~14 ounces) of smoked salmon, I used 6 potatoes, 2 eggs, 2 dl of milk and 1 tomato.