Wash salmon, pat dry and cut into 8 thin pieces. Wash the limes, pat dry and rub the peel off. Wash the dill and cut finely except for a little. Sprinkle the salmon with sea salt, pepper, lime zest and dill. Cover and chill for at least 1 hour. Peel and wash the potatoes and slice or cut them into thin slices.
Grease 4 small ovenproof dishes or one large dish. Lay the potatoes in like tiles. Mix the cream and horseradish together. Season with salt and pour over it. Bake in a preheated oven (electric stove 200 ° C, fan oven 175 ° C) for approx. 45 minutes.
Squeeze the limes. Heat 2 tablespoon butter in a pan. Fry the salmon in it over medium heat for about 3 minutes on each side. Pour in the lime juice and season to taste. Serve everything. Cook with the lime and the rest of the dill.
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