Salt Crusted Salmon with Sweet Potato Chips

Salmon Method
1. Preheat the oven to 200°C / 400°F (conventional setting). Line a baking dish with parchment paper.
2. For the salt crust, combine the Murray River Salt, flour, cornstarch, egg whites, and water in a large bowl until combined, use your fingers or a spoon.
3. Spread a little of the salt mixture on the lined baking dish, lay 1 salmon fillet – skin side down – on top of the salt. Rub a little crushed pepper and half the juniper into the pink side of the salmon, then cover with the dill. Rub the second salmon fillet with pepper and the remaining juniper and lay it on top of the dill – skin side up. Tie the fillets together with a cotton string, then cover the salmon with the remaining salt mixture until it’s completely covered, push the salt mixture together gently.
4. Bake in the oven for about 50 minutes or until a metal skewer, poked through the crust into the thickest part of the salmon, is warm to the touch when you pull it out of the salmon.
5. Let the crust cool for 1-2 minutes, then cut it open with a sharp bread knife. Cut the string open, divide the fish fillets in 3-4 portions, and serve immediately. Sprinkle freshly chopped dill on the plates (optional).

Sweet Potato Chips Method
1. Preheat the oven to 232°C and place a roasting pan or heavy-duty baking sheet (one that can take high heat) in the oven to preheat.
2. Peel and cut the sweet potatoes into wedges – peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternatively, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
3. Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.
4. Return to the oven and bake for another 5 to 15 minutes, or until they are well browned. Cooking time depends on the temperature of the oven and the size and thinness of the sweet potato wedges.