This is in the no-man's land of potato pancakes, but in all the best ways - it's got the butteriness of a rosti, but the egg and flour to help hold it all together. It's crispy on the outside, but soft in the middle.
Saute the onions and garlic in butter until soft. Allow to cool slightly
Grate potatoes and squeeze out all the moisture.
Add the cooled onion mixture, along with egg, flour, chives, thyme, butter and parmesan. Season with a pinch of salt
Get your pan hot, then add a splash of vegetable oil. Add the mixture to the pan - you may not need all of it, depending on the size of the pan.
Cook until nice and crispy on the bottom, it should be nice and golden, and crispy around the edges. Flip by sliding it out onto a plate, putting another plate on top, then sliding back into the pan with an extra splash of oil.
Cook until the other side is golden and crispy. Depending on how thick it is, you may need to pop into the oven for 10 minutes at 200 C to cook the middle through. Remove from the pan, and top with flaky salt.
Top with a big dollop of creme fraiche. Drape your smoked salmon over, then finish with capers, shallot, dill, chives, and lemon zest.
