Coat the salmon with half the olive oil. Combine the nuts, breadcrumbs, egg yolk and dill, and season with salt and freshly ground black pepper. Cover each piece of salmon with the breadcrumb mixture, then transfer to a greased baking sheet. Cover with clingwrap and set aside. Melt the butter and add the flour to form a roux. Cook for 30 seconds, then remove from the heat. Add the milk a little at a time, whisking continuously until the mixture becomes smooth. Return to the heat and stir until the sauce has thickened. Add the cream and the saffron threads. Season to taste and set aside.
Grate the potatoes into four equal
heaps. Place each heap of potato between two sheets of baking paper and press down lightly to form a rösti, then transfer to a greased baking tray. Mix the melted butter and sunflower oil, then liberally brush over each rösti. Bake in a preheated oven for about 20 minutes.
Start cooking the salmon alongside the potatoes seven minutes after placing the rösti in the oven. Cook for a further 13 minutes. Drizzle the vegetables with the
remaining olive oil and roast in separate dishes to prevent the flavours from mixing.
To serve, place a rösti on each
serving plate. Top with vegetables and place a piece of salmon on top. Drizzle with the saffron sauce. Dust the edges of the plate with saffron powder and garnish with fresh dill.