Crepes parmentier with cured salmon and creme fraiche

Salmon

500 g	Salmon, fillet, pin bones removed (Main)
2 cloves	Garlic, finely sliced
200 g	White sugar
200 g	Rock salt
1 ⅓ cups	Vodka
½ cup	Chopped dill

Crepes

500 g	Agria potatoes (Main)
30 ml	Milk
2 Tbsp	Plain flour
2	Eggs, separated, whites whisked
1 ½ Tbsp	Cream
1 pot	Creme fraiche, to serve

Directions

1. To cure the salmon; place the salmon on a board. Combine the remaining ingredients, then massage into the salmon.
2. Wrap in plastic wrap and put into a dish. Place weights on top and refrigerate for 6 hours or overnight, then turn over and repeat.
3. Brush off the excess salt if preferred, then slice very thinly on an angle; you will need a very sharp knife and you need to leave the skin behind.
4. To make the crepes; steam the potatoes until soft, then either put through a mouli or push through a sieve. Leave to cool.
5. Mix all the other ingredients and fold into the potato mix. Heat a fry pan and add a little butter then cook the crepes in small spoonfuls, approximately four to a pan (pikelet size but crepe consistency).When the top of each looks almost set, turn over and cook until golden.
6. Serve the crepes in a stack with salmon and creme fraiche layered between.