- In a large saucepan add potatoes and cover with water and bring to a boil. Cook potatoes until tender, about 10 minutes. In the meantime whisk eggs and milk together. Drain potatoes and mash with a potato masher and add butter, egg and milk mixture, chopped dill and 2 tsp. Kosher salt. Mix well until combined, taste for more seasoning and set aside.
- Adjust oven rack about 5-6 inches from the broiler and pre-heat the broiler. In a cast iron pan or oven-proof pan, melt butter on medium-high heat and add frozen vegetables. Cook until softened, then add chopped garlic and cook until fragrant, one minute more.
- Mix in flour evenly and cook for a couple of minutes before adding milk. Once it comes to a simmer, lower heat and allow to thicken. Add chicken stock as needed to achieve a loose but creamy consistency. Add lemon zest, lemon juice and season with salt and pepper to taste. While it’s simmering add chunks of salmon and allow it to cook for about 8-10 minutes, flipping salmon pieces halfway through. Add more chicken stock as needed if it begins to thicken up too much. Add frozen peas and mix until combined.
- Remove from heat and evenly spread mashed potatoes on top. Place in oven and allow to broil until top is golden brown, about 5-10 minutes.
- Serves 6-8.
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