Peel the potatoes and grate along with the shallot. In a bowl, mix together the grated potatoes, shallot, and salt. Allow it to sit for 10-15 minutes and squeeze through a clean dish towel or cheese cloth to remove any excess liquid.

Heat approximately 1-inch of oil in a large skillet over medium-high heat. Drop around 2 tablespoons of potato mixture into the oil and using the back of a spoon, pat into a "pancake" shape.

Fry until golden on both sides, about 2 minutes per side. Remove from the oil with a slotted metal spatula and place on a wire rack or a plate lined with paper towel.

To serve, top the pancakes with smoked salmon, sour cream or Greek yogurt, chives, fresh dill and pickled red onions