Wash the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime, wash the dill and chop finely, except for a few flags for garnishing. Heat the fat in a saucepan. Sweat flour in it. Add cream and stock.
Bring to the boil while stirring. Season to taste with salt, pepper and lemon juice. Stir in chopped dill. Drain and peel the potatoes. Fold into the sauce and arrange on plates with the salmon. Serve garnished with lemon wheels and retained dill flags
Plate: Royal Tettau