Pommes Darphin

Grate your potatoes using one of these options.
Food Processor (optimal): Attach a shredding disc and feed potatoes through chute. This option produces long and uniform shreds that cook and crisp best.
Box Grater: Use the largest holes on the grater and put a plate underneath to catch potatoes
Mandolin: Use the grating blades set over a plate.
Stand Mixer with shredding attachment: Use a mixer with a fresh prep shredder attachment.
Once grated, squeeze out every last bit of moisture out of them using a kitchen towel (clean obviously) or cheesecloth.
Mix in the melted butter and olive oil to the potatoes. and season with salt and pepper.
Preheat a cast iron pan for 2 minutes on high. Add a drizzle of olive oil and then the grated potatoes. Gently press down them down with a spatula. Don’t over-press because you want them to be fluffy.
Lower the heat to medium and cook for about 12 minutes, flip and cook for 12 more minutes, until golden brown.
Carefully slide the potatoes onto your serving plate and let them cool off a little bit. Spread creme fraiche on the top and add the smoked salmon evenly on top Sprinkle with lemon zest, chives, dill, capers, pepper and a drizzle of olive oil.