Potato Cakes with Salmon and Chive Cream
Preheat oven to 80°C (approximately 175°F). Scrub, rinse, drain, peel and coarsely grate potatoes and drain in a colander and press out excess liquid and allow to drain briefly. Place colander over a bowl and collect liquid and let stand briefly until starch settles. Drain liquid and discard and mix remaining starch with grated potatoes. Peel onion and grate, drain and press out excess liquid.
Mix eggs, flour, onion and potatoes and season with salt, pepper and nutmeg. Heat 4 tablespoons oil in a pan and place mounds of potato mixture, each about 1 tablespoon, into hot oil and fry. Flatten potato cake and cook on both sides until crispy for about 4-5 minutes.
Add more oil, as needed. Drain finished potato cakes on paper towels and keep warm in oven. Repeat steps to cook remaining potato mixture. Mix yogurt, crème fraiche, and chives and season with salt and pepper. Cut salmon slices into quarters or halves. Top potato pancakes with 1 tablespoon of chive cream and 1 slice of salmon. Serve immediately.