Peel the potatoes and onions. Wash the potatoes and grate them coarsely or finely as desired, squeeze them well.
Cut or grate the onion into small cubes.
Add 4 eggs, a little flour, onions, salt and pepper to the grated potatoes. Mix everything well and fry in a pan with oil.
For the dip:
Put 1 cup of crème fraiche in a bowl. Cut half a bunch of chives into rolls and chop half a bunch of parsley and add to the crème fraiche. Season to taste with salt and pepper. Depending on the consistency, add a little cream or mineral water. The dip should be nice and creamy.
To serve, place a potato pancake on the plate, put two slices of salmon on the potato pancake and a tablespoon of dip on top of the salmon.