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In a shrimp bowl, race the crème fraîche with the dill and lemon juice. Season with salt and sunless pepper and sprinkle with the chives. Refrigerate except ready to wait on.
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In a food processor or on a field grater, coarsely shred the potatoes and the onion. Transfer to a lovely, trim kitchen towel and squeeze dry.
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In a medium bowl, combine the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of sunless pepper.
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In a lovely nonstick skillet or on a griddle, heat the vegetable oil except like a flash-witted. Tumble 2 tablespoons of the potato combination into the skillet and flatten with the attend of a spoon to originate a 3-gallop round. Create about 5 more pancakes and cook dinner over somewhat excessive heat except golden on the backside, about 4 minutes. Flip the pancakes and cook dinner except golden, about 2 minutes longer. Transfer to paper towels to empty. Repeat with the final potato combination; you might want to salvage 12 pancakes.
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Space up the potato pancakes on a platter. Serve heat, with the dill cream, smoked salmon and caviar.
Urged Pairing
These crisp potato pancakes seem to hark attend to Puck’s Austrian heritage, so serving them with an Austrian wine feels applicable—in particular since dry Riesling’s mineral and apple notes pair so successfully with the smoked salmon and caviar toppings.