Potatoes with béchamel sauce with pickled salmon

This is a simple yet original dish.

Ingredients

• Sea salt - 200 g (2 cups)
• White sugar - 50 g (1/4 cup)
• Salmon fillet - 1 kg
• Water - 1 L (4 glasses)
• Young potatoes - 800 g
• For the sauce:
• Butter - 2 tbsp. l.
• Flour - 45 g (3 tbsp. L.)
• Milk - 750 g (3 cups)
• Fat cream - 120 g (1/2 cup)
• Freshly ground nutmeg - 1/4 tsp.
• Fresh dill (chopped) - 25 g (1/4 cup)
• Salt and black pepper to taste

Directions

1. Mix 100 g of salt and sugar in a bowl. Dip the salmon fillets in this mixture and wrap in plastic wrap. Put the fish in the refrigerator overnight.
2. The next day, prepare a solution with the remaining salt and water. Put salmon fillets in this solution and refrigerate for one more night.
3. Remove the fish from the solution and cut into thin slices. Cut the potatoes into 2 parts (if large, then into 4) and boil in salted water until soft, 20 minutes.
4. In the meantime, prepare the sauce. Melt butter in a saucepan, add flour, cook over low heat, stirring occasionally, for about 1 minute. Remove the saucepan from the stove and slowly pour in the milk while stirring. Stir until a sauce forms. Put the saucepan over low heat again, and while stirring, bring the sauce to a light thickening, but not to a boil. Add cream, nutmeg, salt and pepper. Put on fire for a couple of minutes.
5. Throw the finished potatoes in a colander, drain the water, and then transfer to a saucepan with sauce. Serve fish and potatoes, sprinkle with chopped dill.