Peel the potatoes, grate finely and squeeze well in a muslin cloth. Season with salt and pepper. Place the potato flakes as twelve heaps in two frying pans with hot fat and roast over medium heat for about five min until the edges of the dough are golden brown. Carefully turn the potato pancakes to the other side with two spatulas (they are very fluffy) and roast for another three min. Drain on paper towels and keep warm in the oven.
Cut out salmon slices (about 1 cm thick) with a cookie cutter the size of the potato pancakes.
Wash the lemon well with hot water, pat dry, peel with a zester. Squeeze the lemon.
Whip the cream until stiff and fold into the crème fraîche. Season to taste with the juice of one lemon, salt and freshly ground pepper.
On each potato pancake, place a slice of salmon, a teaspoon of creme fraiche sauce and a little trout caviar form. Garnish with zitton peel and cress.
Tips:
The potato pancakes taste best fresh from the frying pan. However, you can bake them beforehand and then warm them up in the oven at 150 °C , convection oven 125 °C , gas mark 1-2 for about ten minutes.
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