Salmon with Potato Chips and Lemon Dip

Ingredients

• 400 g salmon (very fresh, with skin)
• 1 lemon (juice and zest)
• 1 onion
• 1 Garlic clove
• 0.5 bunch Chives
• 4 large potatoes
• oil (for frying)
• Salt
• 5 untreated lemons
• 25 g salt
• 75 g sugar
• 2 tsp Honey
• 1 tbsp brown rum
• 1 pinch Ground cinnamon
• 1 spice clove
• 8 coriander seeds
• 0.5 vanilla pod (pulp)

Instructions

1. 1.

   For the confit, wash the lemons hot and slice them. Mix with the remaining ingredients and let steep covered for 24 hours. Then puree in a food processor or chop finely with a sharp knife.

2. 2.

   The confit is stored in airtight screw-top jars in the refrigerator and remains good for several weeks.

3. 3.

   Wash the fish, pat dry, check for bones and remove if necessary, then place in a bowl. Grate the lemon zest, squeeze the juice, peel and finely dice the onion. Peel and press the garlic. Wash the chives and cut into ribbons. Add everything to the fish, cover with plastic wrap and refrigerate overnight to marinate.

4. 4.

   The next day peel the potatoes, cut into large rectangles and shave thinly. Rinse the released starch under running water and lay the potato slices on kitchen paper to dry. Heat frying oil in a pot (it is hot enough when bubbles start rising at the tip of a wooden spoon). Fry the potato slices in batches and drain on kitchen paper.

5. 5.

   Take the salmon out of the refrigerator, cut into thin strips, roll them up, and arrange on top of the chips. Serve the confit in small bowls alongside the salmon-chips.