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1. Place the potatoes in a medium saucepan with cold, salted water to cover. Place over high heat and bring to a boil. Lower the heat and simmer for about 15 minutes or until the potatoes are very tender but not mushy. Drain well. Either pass the potatoes through a food mill or mash with a manual potato masher. Beat in the cream and butter and season to taste with salt and pepper.
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2. Combine the eggs with the potato starch in a small bowl. When well blended, beat the egg mixture into the potatoes, mixing until very smooth.
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If the mixture is thicker than pancake batter, adjust it with an additional egg. Set aside.
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3. Using an electric mixer, beat the creme fraiche until soft peaks form. Set aside.
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4. Place 3 slices of salmon, slightly overlapping, on each of six luncheon plates. Using a pastry brush, lightly coat the salmon with some of the Lemon-Caper Vinaigrette.
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5. Toss the greens with just enough of the vinaigrette to lightly coat them. (You may not use all of the vinaigrette.) Place a small mound of dressed greens at the top (twelve o'clock) of each plate.
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6. Heat a nonstick griddle over medium heat. Spray lightly with a nonstick vegetable spray. Drop the potato batter by the tablespoonful to make 18 cakes, each the size of a half-dollar. When bubbles appear on the surface of the batter, using a spatula, flip the crepes and cook for about 1 minute or until the remaining side is brown (see Note).
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7. Place 3 warm crepes on each plate, leaning them onto the greens. Make a quenelle (see Note) of whipped creme fraiche and place it at the five o'clock position on the plate. Garnish the creme fraiche with a touch of caviar. Sprinkle chopped chives around the edge of the plate and serve.
