1# Yukon Gold potatoes
Toast fennel seed and peppercorn in dry sauté pan until aromatic and golden brown. Remove from heat and set aside to cool.
Mix sugar and salt together and sprinkle 1/2 on bottom of a non-reactive pan or baking dish just large enough to hold the salmon. Place the salmon on the sugar/salt mixture. Sprinkle both sides of the fish with the Pernod, then cover with the remaining salt mixture Layer the sliced fennel over the top, followed by the fennel seeds and peppercorns. Cover pan with plastic wrap.
Place another pan on top of the salmon and weight it. Refrigerate for up to 48 hours. Salmon should be firm at thickest part. Once the salmon is cured, discard fennel and spices, rinse under cool water and pat dry. Allow salmon to rest in refrigerator on a rack.
Preheat oven to 350 degrees.Coat Organic Yukon gold potatoes in olive oil and roast on 350 for 35 minutes, or until tender. While warm, peel potatoes. Shred with large cheese grater and place in mixing bowl. Add SALT and clarified butter and stir lightly to mix evenly.
Portion the hash between 1-2 oz, and lightly press each portion so potatoes hold together. Coat waffle iron lightly in clarified butter (or non-stick spray if desired) and place portions in the iron for 3-5 minutes or until crispy and golden brown.
Plate the hashbrown and place 1-1.5 oz of salmon on top, add a dollop of creme fraiche and garnish with chives.