Pickled Salmon with Potato Pancakes

Salmon pickling:

Mix pepper, sugar, salt, mustard seeds, bay leaf, chopped basil and parsley with olive oil, lemon and orange juice.

This mixture over the flesh side of the salmon form and pickle 24 hours in the refrigerator.

Remove the pickle, rinse, pat dry and cut into fine slices.

Preparation basic sauce:

Season crème fraîche with lemon, salt and freshly ground pepper to taste. Separate into three parts and season differently with two kinds of mustard, chives and caviar.

Preparation potato pancakes:

Remove the peel from the potatoes and grate them. Drain the juice, pour away the water and add the settling cornstarch to the potatoes.

Add crème fraîche and the egg yolks. Season with salt, pepper and freshly grated muscatel.

Bake crispy potato pancakes in a frying pan with little fat.

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Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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