How to make
Boil the potatoes in salted water for about 20 minutes. Peel the red pepper.
Wash and dry the fish fillets well. Roll them in flour and a little salt, by shaking off the excess.
Heat a large skillet with the oil and butter. When the bubbles start to come out and the fat has reached the required temperature (one degree below the maximum), place the salmon in the skillet skin side down, if any. Fry it until it aquires a lightly golden color on both sides. Do not wait for it to get too dark, so that it does not dry out. It should remain tender.
Place the fillets onto kitchen paper to absorb excess fat.
Press the still warm potatoes with the palm of your hand to lightly crush them and they will split and open up. Season them with salt and pour the oil (from frying the fish) over them, so that they absorb it. Sprinkle with dill.
Arrange in two portions (or more, as you like) two potatoes in each, peppers and pickled onions. Place two lettuce leaves at the base of the plates and the salmon fillets on top.
Garnish with lemon slices and use the rest of it by squeezing its juice on the fish.
Serve immediately while warm.
Enjoy your meal!
