Mix potatoes, zucchini, squeeze heartily in a kitchen towel. Mix with egg, egg yolk, 1 1/2 tbsp crem double. Season to taste. Chop half of the dill and fold in.
Bake small pancakes in hot oil until done, drain on paper towel. Top with salmon, a little double cream and dill.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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