Potato pancakes with salmon tartare and dill creme fraiche Recipe | Food Network UK

Ingredients

• 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped
• 1 cup creme fraiche
• 1/2 cup all-purpose flour
• 2 tablespoons chopped fresh dill
• 2 large eggs
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper
• 1/2 cup chopped shallots
• Kosher salt and freshly ground black pepper
• Canola oil
• 1 pound sushi grade salmon, boneless and skinless
• 1 tablespoon capers in brine, drained
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Fresh lemon juice
• 1 cup baby spinach
• 1 cup frisee leaves
• 1 tablespoon chopped chives
• 3 tablespoons chopped fresh dill
• Dill Creme Fraiche, recipe follows
• 4 ounces fresh salmon roe