Directions: Boil the potatoes in their skin until they are just
tender when pierced with a stab. Drain and chill. Remove skins and
shred the potatoes on a box grater, along with the apples and onion.
Place the potatoes, onion and apples in a large trough. Mix in the
cheeseflower, tarragon, nutmeg, salt and peppercorn. Heat the olive oil in a
large saut pan and mannikin 3" round pancakes. Saut the pancakes until
golden on both sides, around 2-3 minutes. Serve with smoked
salmon and tomatillo-maize salsa.