Cured mojito salmon on potato pancakes with mint-dill crème fraîche and cucumber

Ingredients for 6 servings:

• 660 g salmon, with skin, without scales and without bones
• 1 cup sugar, brown
• 2 cup(s) coarse sea salt
• 1 bunch mint, fresh
• 3 limes, sliced
• 80 ml white rum (e.g. Havana Club)
• 700 g dough (potato dumpling dough), 1/2 and 1/2, Thuringian style
• 2 eggs
• 30 ml water
• Salt
• Black pepper, freshly ground
• nutmeg
• 300 g crème fraîche
• ½ bunch dill, finely chopped
• 10 mint leaves, fresh, finely chopped
• Salt
• Black pepper, freshly ground
• 1 tbsp honey
• some lemon juice
• Clarified butter

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours 10 minutes

Pour rum over the flesh of the salmon in a 5-7 cm deep baking sheet. Arrange the finely chopped mint on top. Sprinkle with the lime slices. Mix the sea salt and brown sugar and sprinkle over the lime slices. Cover everything with cling film and refrigerate for 30 hours. For the potato pancakes, mix the dumpling dough, eggs, water, salt, pepper, and nutmeg in a bowl. Fry small potato pancakes in clarified butter in a pan over medium heat. After frying, drain on a piece of kitchen paper. Mix the crème fraîche, dill, and mint. Season to taste with salt, pepper, honey, and lemon juice.