Remove the skin from the salmon fillets and cut them into cubes. Transfer to a baking dish.
Drizzle the salmon with olive oil, then season with fresh dill, salt, and pepper. Toss well and set aside to marinate.
Boil the potatoes until fork-tender. Mash them, then stir in the butter, milk, a handful of grated Comté cheese, salt, and pepper until you have a smooth and creamy purée.
Spread the mashed potatoes in an even layer directly over the marinated raw salmon in the baking dish.
Top the potato layer generously with more grated Comté cheese.
Bake in the oven at 180°C (350°F) for 20 minutes until the cheese is beautifully golden and melted. Serve hot with a side salad.
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