Put the salmon on a tray, skin side down. Mix the salt, sugar, lemon ans dill and cover the surface of the flesh with it. Put in the fridge and leave for 8 hours.
Heat the oven to 220 °C.
RInse off the cure and put on abaking tray. Roast for 20 minutes. Serve jsut warm with abit more chopped dill and some lemon wedges.
Boil the potatoes, drain really well and cool a little, then peel and mash with the cream and a tsp of salt.
Mix in enough flour to stiffen the mixture, then knead until smooth. take pieces about the size of an egg and gently roll each one out on a lightly floured surface until it is quite thin.
Heat a non stick frying pan and coof for 2/3 minutes on each side until lightly browned and starting to puff up.