Grate potatoes and zucchini and remove water with a clean cloth
Mix the zucchini, potato and egg in a medium bowl.
In a small bowl, mix the coconut flour. Add the dry ingredients to the zucchini mixture and mix until everything is well mixed. Add salt
Heat the butter in a medium nonstick saucepan. Divide the mixture into four equal portions and place in the pan, pressing with a fork to flatten. Cook over medium heat until golden and crisp, then carefully return and cook on the other side. About 7 minutes on each side.
Crème fraîche
Beat the whipped cream and add the sour cream, the onions, the salt, the pepper and the dill
Season with an extra pinch of salt. Serve hot.Add salmon and cream. serve
