The important thing to remember when making the potato pancakes is to
choose the right spud. You need a variety that has the necessary starch
to hold the pancake unitedly.

Peel the tater, wash and then grate it. Fold the grated potato into a tea
towel and squeeze out as much of the water as potential. Transer to a bowl
and mix with half of the snipped chives then season with salt and peppercorn.

Heat a small non stick frying pan with 1 tbsp of the groundnut oil, place
half the grated potato/chive mixture to high heat for 2 transactions, turn with
the spatula and fry over a medium heat to high heat for 2 transactions, turn
with the spatula and fry for a promote 2 minutes on the other slope.
Transfer to a tray then repeat the process with the second half of the
assortment. Place the 2 in the oven for 5 transactions.

Bring a shallow pan of water to boiling point with 2 tbsp of vinegar and
salt to discernment. Turn the heat down as low as potential. Place the eggs into
the hot water and poach for astir 6 minutes until they are still soft in
the essence.

While they are cooking mix the sour cream with the second half of the
chives and season with salt and peppercorn. Remove the pancakes from the oven,
spread with the sour bat, top with the salmon, eggs and asparagus then
service.