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Salmon Gravlax Tartare on Crisp Potato Slices

['1 tablespoon juniper berries, chopped', '2 teaspoons dried dill', '3 tablespoons sugar', '4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)', '5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice', '2 tablespoons Gravlax Cure', '1 teaspoon extra-virgin olive oil', '1 tablespoon snipped chives', '1/8 teaspoon grated orange zest', '1/8 teaspoon freshly ground black pepper', '1 bunch dill, minced, for decoration', '10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)', '1/2 cup olive oil', '1 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper']

Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
Position a rack in the top third of the oven and preheat to 350°F.
Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

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