3 Brush off the excess salt if preferred then slice very thinly on an angle; you will need a very sharp knife and you need to leave the skin behind.
4 To make the crepes; steam the potatoes until soft then either put through a mouli or push through a sieve. Leave to cool.
5 Mix all the other ingredients and fold into the potato mix. Heat a fry pan and add a little butter then cool the crepes in small spoonfuls, approximately four to a pan (pikelet size but crepe consistency).When the top of each looks almost set, turn over and cook until golden.
6 Serve the crepes in a stack with salmon and creme fraiche layered between.