1.
Place potato in a sieve and press down to extract as much water as possible.
2.
Combine flour, baking powder, onion and parsley in a bowl. Season well with salt and pepper. Add eggs and potato to flour mixture and stir well to combine.
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3.
Heat oil in a non-stick frypan over medium heat. Place 2 heaped teaspoons of mixture in the frypan for each pancake, leaving room between each one (you will need to do this in batches).
4.
Press to flatten and cook 1-2 minutes on each side until golden. Transfer to a plate and keep warm while you cook the remaining mixture.
5.
To serve, top each pancake with some smoked salmon, a dollop of creme fraiche and some salmon roe. Season with freshly ground black pepper.