Grate the potatoes and lightly squeeze through a kitchen towel. Stir the eggs, chopped salt, onions, oat flakes, pepper and nutmeg thoroughly into the potato mixture. Heat the oil or clarified butter.
Meanwhile, heat the champagne cabbage with the butter in the saucepan and cut the salmon into bite-sized pieces. Bake the raw potato mixture in the fat until done (blini size) and keep warm. About three to four pieces per entrée.
When all potato pancakes are baked out, top with a little champagne cabbage, top with salmon decorated with a little crème fraîche, diced shallots and dill.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?