Instructions:
- Boil or steam the 2 lbs of peeled Russet potatoes until fork-tender. Drain thoroughly and mash until smooth. Let the mashed potatoes cool slightly.
- Peel and grate the remaining raw potato. Place the grated potato into a clean kitchen towel or cheesecloth and squeeze aggressively to remove as much moisture as possible.
- Whisk the cooled mashed potatoes, the squeezed grated potato, flour, milk, beaten egg, salt, and pepper in a large bowl until just combined. Do not overmix. Allow the batter to rest for 5 minutes.
- While the batter rests, gently fold the diced smoked salmon, chopped dill, lemon zest, and lemon juice into the crème fraîche in a small bowl. Season lightly with salt and pepper. Cover and refrigerate until serving.
- Pour the frying oil into the skillet to reach a depth of about 1/4 inch. Heat over medium-high heat until shimmering (about 350°F / 175°C).
- Using a tablespoon or small scoop, drop spoonfuls of the potato batter into the hot oil, flattening them slightly. Work in batches, frying for 3–4 minutes per side until deep golden brown and crispy.
- Remove the cooked boxty bites with a slotted spoon and place them immediately on a wire rack lined with paper towels to drain excess oil. Keep warm while frying the remaining batches.
- Arrange the warm boxty bites on a serving platter. Top each bite with a small dollop of the chilled Smoked Salmon Crème Fraîche just before serving.