Bring a pot of salted water to a boil and add the potatoes, peeled and cut into even pieces. Cook the potatoes until tender, about 15-20 minutes.

While the potatoes are cooking, finely chop the onion. Heat a splash of olive oil in a pan over medium heat and sauté the onion for a few minutes until soft.

Cut the endive into fine pieces and add it to the sautéed onion. Cook together for a few more minutes.

Halve the cherry tomatoes and heat the butter in a large frying pan over medium heat. Add the cherry tomatoes and cook for 10 minutes, until soft and caramelized.

Remove the cherry tomatoes from the pan and set aside. In the same pan, fry the salmon fillets. Season the salmon with pepper, salt, and fresh dill to taste.

Drain the potatoes, return them to the pan, and mash them with the semi-skimmed milk until you have a smooth purée. Mix in the sautéed endive so it is evenly distributed through the potatoes.

Add the fried tomatoes with the melted butter to the mash and mix everything together well.

Season the mash with extra pepper and salt if desired.

Break the salmon fillet into pieces and distribute them evenly over the mash. Enjoy!