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1
In the bowl of a food processor, add the potatoes, flour, eggs, and shallots.
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2
Pulse until everything is just blended and the consistency of the batter is chunky.
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3
Season, to taste, with salt and pepper.
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4
In a large skillet over medium-high heat, add a thin layer of oil.
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5
Pour about 1 tablespoon of the batter into the skillet for each pancake.
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6
Cook until lightly browned on both sides.
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7
Remove the pancakes from the pan to a plate and allow them to cool to room temperature.
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8
Cut the salmon into small dice and put them into a bowl.
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9
Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste.
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10
Mix well, taste, and adjust the seasoning.
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11
Cover and refrigerate until ready to serve.
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12
Put the baby spinach and the frisee into a small bowl.
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13
Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste.
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14
Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.
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15
To serve, put ring mold on a serving plate and add a pancake.
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16
Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently.
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17
Lift off the ring mold.
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18
Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate.
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19
Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe.
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20
Garnish with the remaining chopped fresh dill.
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21
Repeat with the remaining ingredients.
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22
Dill Creme Fraiche:
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23
Stir all ingredients together in a small bowl.
