Crispy-skinned salmon slices

Crispy-skinned salmon slices
4 medium potatoes
Iodised salt
1 bay leaf
1/2 a tsp. caraway seeds
2 juniper berries
A sprig of rosemary
2 slices of raw salmon, scaled, (180 g each)
Freshly ground pepper
1 small bunch of dill
2 tbsp. rapeseed oil
4 slices of lime to garnish.
Wash the potatoes thoroughly under running water and brush vigorously. Make a stock from a litre of water, the iodised salt, bay leaf, caraway seeds and the sprig of rosemary and pre-cook the potatoes in this for around 8-10 minutes. Drain the potatoes, leave to cool slightly brush with rapeseed oil and grill on the barbecue grill on all sides. Rinse the salmon slices under cold running water and remove any bones. Pat the fish dry and season lightly with salt and pepper on both sides. Rinse the dill, chop finely and mix with the rapeseed oil. Brush the fish with the oil marinade and place the salmon slices, skin side down, on the electric barbecue grill. First grill crisply on the skin side, then turn and finish grilling the other side at a reduced heat for a few minutes. Make a crosswise slit in the tops of the potatoes and fill with a potato cream. To serve, arrange on plates with the salmon slices and garnish with lime wedges.