Sauerkraut Potato Pancakes with Pickled Salmon and Honey Mustard Sauce

First prepare the sauerkraut potato pancakes.

To do this, peel, wash, dice and soak the potatoes. Drain the sauerkraut, squeeze well in a tea towel, cut with a kitchen knife to avoid too long threads.

Sauté garlic and bacon – finely diced. Put the sauerkraut, bacon and garlic mixture, egg yolks and the crème fraîche in a suitable bowl.

Only now dab the potatoes and grate them on a grater and, like the sauerkraut, squeeze them very hard in a tea towel.

Add to the sauerkraut, season well with salt, nutmeg and caraway seeds.

Oil a baking tray well, place 6-8 heaps on it and form into puffs (not too thick). Bake in the oven at 180 °C convection oven for about 30 minutes until light brown. Drain on kitchen paper.

For the salmon, pull out the vertical bones on the sides of the salmon (feel them well with your fingers) with a burr or combination pliers. Cleanly parry the salmon (remove unwanted skin and fat), especially cut the lower fat belly flaps into small pieces, they taste trancy.

Place salmon sides together on aluminum foil (if with skin, skin side down). Sprinkle a lot of dill on the salmon.

Mix salt, sugar, ground pepper and coriander seeds, cognac, port wine, liqueur, orange and lemon juice. Pour over the salmon as well as the dill.

Seal aluminum foil tightly, place package in tub and weigh down slightly. In the refrigerator at least 1 1/2 days

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