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Special equipment: Cheesecloth or gauze
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Preheat the oven to 400 degrees F.
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In a small mixing bowl, combine the mustard, vinegar and shallots.
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Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill.
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Season with pepper only, as the capers are salty.
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On the large-hole side of a box grater, grate the onion into a strainer set over a bowl.
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Then, peel the potatoes.
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It is important to work quickly to avoid potato oxidation.
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You do not want to store the potatoes in water, as the starch will be washed away.
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Using the large-hole side of the box grater, grate the potatoes into the strainer.
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Press out the liquid and discard.
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Toss the potatoes with the onions and season with salt and pepper.
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In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter.
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It will seem like a lot of butter.
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Pack the potatoes into the pan, so that the layer is 1/2-inch thick.
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Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes.
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Carefully and gently flip the potato pancake onto a small plate browned-side up.
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Then slide the potato pancake back into the pan and brown on the other side over medium-high heat.
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Place in the oven and cook until evenly golden, another 10 to 15 minutes.
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Drain the potato pancake on a paper towel and cut into quarters.
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Roll the smoked salmon into rosettes.
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Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds.
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Drizzle with the vinaigrette before serving.
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Heat the butter in a heavy-duty saucepan over very low heat until it's melted.
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Simmer gently until the foam rises to the top of the melted butter.
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The butter may splatter a bit, so be careful.
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Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
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Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
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Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
