Home Pickled Salmon on Potato Pancakes with Lime Creme Fraiche

Crush pepper, coriander and mustard seeds together with juniper berries in a mortar. Mix spices with sea salt and sugar, spread evenly on the salmon side. Sprinkle lemon and orange zest evenly over the top.

Chop dill and leaf parsley, knead together with olive oil and vinegar, spread evenly over salmon. Top the salmon with sliced oranges and lemons and leave for about 24 hours.

Peel, rinse and grate raw potatoes. Squeeze them well in a dish. Chop onions and mix with potatoes. Add starch flour and egg, stir well, season with salt, pepper and a pinch of nutmeg.

Heat clarified butter. Add potatoes in batches to the frying pan and flatten with a spoon. Bake potato pancakes until golden brown on both sides.

Stir crème fraîche with lime juice and lime zest, heat briefly on the stove. Mix in dill, season with salt and chili from the spice grinder.

Arrange the potato pancakes on a plate, slice the pickled salmon thinly, arrange on the hot potato pancakes and serve decoratively with the lime crème fraîche.

Tip: Stock up on high-quality seasonings – it pays off!

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