Potato pancakes with TÊTE DE MOINE cheese and marinated salmon

1. The day before. Marinated salmon. Marinate the salmon in a deep dish with the coarse salt, sugar and coarse ground pepper. Cover with cling film. Keep until the next day in the refrigerator, turning it over occasionally.
    
2. Preheat the oven to 150 C (thermostat 5). Scrub the potatoes with water under the tap, without peeling them. Place them on a baking tray and bake for approximately 1 hour. Cut them into two and remove the insides with a teaspoon. Using a fork, mix the butter, potatoes and cheese in a salad bowl until the mixture is smooth. Add salt and pepper. Keep covered overnight in a cool place.
    
3. The same day. Prepare 4 pancakes of approximately 12 cm diameter each using the mixture prepared the previous day. Heat the oil in a non-stick frying pan. Fry the potato pancakes for approximately 10 minutes whilst turning them over once. Then place slices of the salmon on the pancakes while they are still warm and serve immediately.
    

Advice: Cook the potatoes the day before so they are dry when cooking the pancakes.