Summary

Ingredients

• 660 g salmon, skin-free, without scales and without bones
• 1 cup sugar, brownish
• 2 cup sea salt, coarse
• 1 bunch mint, fresh
• 3 lime (s), sliced
• 80 ml rum, white, (e.g. Havana Club)

Also: (for the potato pancakes)

• 700 g douh, (potato dumplin douh), 1/2 and 1/2, Thurinian style
• 2 egg (s)
• 30 ml water
• salt
• Pepper, black, freshly ground
• nutmeg

Also: (for the mint dill crème fraîche)

• 300 g crème fraîche
• 0.5 ½ bunch dill, finely chopped
• 10 leaves mint, fresh, finely chopped
• salt
• Pepper, black, freshly ground
• 1 tablespoon honey
• some lemon juice
• Clarified butter

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Instructions

1. Pour rum over the meat side of the salmon in a 5-7 cm deep tray. Top with the finely chopped mint. Pour the lime slices over it. Mix the sea salt and brown sugar and pour over the lime slices. Cover everything with cling film and stain in the refrigerator for 30 hours.
2. For the potato pancakes, mix the dumpling dough, eggs, water, salt, pepper and nutmeg in a bowl. Fry small potato pancakes in a pan over medium heat with clarified butter. After frying, drain on a piece of kitchen roll.
3. Mix the crème fraîche, dill and mint. Season to taste with salt, pepper, honey and lemon juice.