Smoked salmon with caviar on a crisp potato pancake

3 potatoes, peeled and grated
1/4 lb (1 stick) butter, melted
1/2 cup sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
Juice of 1/2 lemon
Smoked salmon, thinly slices
1/2 bunch fresh chives, chopped
Olive oil
3 oz caviar (optional)

1. Toss grated potatoes in 1/4 lbs. (1 stick) melted butter. Season with salt and freshly ground pepper. Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancakes. Turn pancakes over and cook other side until golden. Remove pancakes from pans and warm in 425 F oven for a few minutes.
2. To prepare dill cream: In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and pepper. Mix well. To serve: Remove pancakes from oven. Spread dill cream over top. Cover with slices of smoked salmon. Garnish with caviar and chives. Cut into desired portions and serve immediately.