1 For the marinated salmon: Cut the ginger into very thin matchsticks.
2 In a bowl, stir the honey with 2 tablespoons of the sesame oil, lemon zest, lemon juice, cloves and juniper berries. Season with salt and pepper to taste.
3 Place the salmon on a sheet of plastic wrap with the skin side facing down. Sprinkle the dill, ginger and sesame seeds overtop. Pour the honey-sesame mixture over the salmon. Wrap in the aluminum foil, place in a shallow dish and refrigerate for 2 days.
4 For the rosti: Peel the potatoes and coarsely grate into a bowl. Gently squeeze out the excess moisture. Season with salt and pepper to taste. Stir in the egg yolks.
5 Heat the remaining sesame oil in a skillet. Dollop spoonfuls of the potato mixture into the hot oil and cook until golden on both sides. Repeat until all the mixture is used. Keep warm until ready to serve.
6 For serving: Use a sharp knife to thinly slice the salmon on a diagonal. Arrange the salmon slices on top of the rosti and serve.