Directions: To make the marinated salmon; place the salmon fillet on a slotted tin over a tray. Brush with honey, season with salt, dill and spice mixture on both sides. Cover with a plastic wrap and refrigerate for 12 hours.
To make crepes: steam the potatoes in a steamer above simmering water until they are soft. Mince or mash with a potato masher and mix in the flour.
Transfer the potatoes to a large mixing bowl and add the eggs, egg whites, sour cream, milk, salt and pepper. Mix well to obtain a very thick batter. Up to this point, it can be prepared ahead, even the day beforehand and kept in a refrigerator.
Prior to serving, fry the crepes: heat the nonstick teflon pan and brush with some oil. Pour off the batter on a hot pan with a spoon to produce a circle 5cm in diametre and 1/2 cm thick. Fry for about 2 minutes on each side and keep in a warm place. After the frying, keep the crepes in a heap.
To serve: Slice the salmon thinly, place the slices on a main serving dish, besides it arrange the warm crepes, and, in separate bowls serve the Cream Fresh, caviar, and chives.
PS: a real delicacy, though requires some work and practice.