Place the peeled potatoes in a large saucepan of salted water and bring up to a boil. Turn down to simmer for 12-15 minutes until the potatoes are quite soft.
Remove from the heat and drain. Mash the potatoes with a pinch of salt and place in the fridge to chill for at least an hour.
Mix the cooled mashed potato in a large bowl with the eggs, egg whites, potato flour, chives and salt and pepper and beat together with a wooden spoon until smooth.
Place a cast iron pan or large griddle on a low heat and melt the ghee or butter.
Drop a heaped dessert spoon of the potato batter into the pan, smoothing out a little so it makes an even circle. You should be able to fit four of these potato pancakes in the pan, depending on its size.
Cook the pancakes for 3-4 minutes on the first side, then flip and cook for another couple of minutes on the second. Remove the pancakes from the pan and pat dry with kitchen paper to remove the excess butter.
Cook the rest of the pancakes in batches until all the batter has been used up.
Set the pancakes to one side whilst you prepare the whipped cream cheese.
Beat together the cream cheese, crème fraiche, lemon juice and salt until light and creamy.
Spoon the cream cheese onto each pancake, smoothing into a slight swirl, then pile high with smoked salmon. Garnish with snipped chives, a squeeze of lemon and plenty of cracked black pepper. Serve immediately.