Potato Pancakes with Salmon Tartare and Dill Creme Fraiche

Name: Potato Pancakes with Salmon Tartare and Dill Creme Fraiche
Ingredients: 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped; 1/2 cup all-purpose flour; 2 large eggs; 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; 1 cup creme fraiche; 2 tablespoons chopped fresh dill; 1 teaspoon lemon juice; Salt and freshly ground black pepper