Grate the potato and weigh it on a scale. Place the 600 gr (22 oz.) on a clean kitchen towel and squeeze out all the liquid that you can.
In a bowl mix the milk and cornstarch add the salt and the eggs, mix well and strain into a bowl large enough to hold all the potatoes.
Add the potatoes and mix (use your hands).
There should not be any real liquid in the bottom of the bowl.
Heat the oil and butter in a heavy bottoms frying pan, I use my cast iron pancake pan.
Using a tablespoon place a small amount of the mixture into the hot oil and butter. Spread the mixture out using the edge of the spoon to make a very thin pancake about 4 cm round (or 2 inches).
Fry these for about 5 minutes on each side. Remove to a plate lined with paper towels to drain for a minute of two then place on a baking sheet lined with a little aluminum foil.
These can sit for up to 2 hours covered with a little baking paper.
When ready to assemble, heat the oven to 200°C or (375°F). Place the baking tray in the oven for about 3 minutes to crisp up.
Place each pancake on a serving tray and with a small spoon top with a small drop of creme fresh, snip with a pair of scissors small pieces of the smoked salmon and decorate with a little red onion.