01 -
Boil the potatoes in salted water for 25 minutes, then drain them and set them aside.
02 -
Separate the broccoli into small florets and rinse. Boil them in salted water for 8 minutes, then run them under cold water to lock in that green color.
03 -
Chop up the shallots and garlic finely. Mince the parsley. Heat the olive oil in a pan and sauté the shallots for 2 minutes. Add the broccoli, garlic, parsley, salt, and pepper. Cook it for another 2 minutes.
04 -
Preheat the oven to 180°C. Remove the skin and bones from the salmon, then slice it into chunks about 2cm thick. Lay these in an ovenproof dish as the bottom layer. Add the broccoli and shallot mix on top, pressing it down lightly.
05 -
Mash the cooked potatoes until smooth. Stir in the cream, nutmeg, salt, and pepper. Spread this mash over the veggies, sprinkle the grated comté cheese on top, and bake for 20 minutes. Finish with 5 minutes under the grill to get a nice golden crust.