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1. Preheat oven to 450°F.
2. Coarsely grate the peeled potatoes in a food processor.
3. Mix together potatoes and scallions.
4. In a 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon of oil with 1/2 tablespoon butter until foam subsides.
5. Add into the skillet a scoop about 3 (1/4-cup) of a mound of the potato mixture, flattening with a spatula to form 3 1/2- to 4-inch pancakes.
6. Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula.
7. This is to make the cakes not fall apart when you flip them.
8. Cook them until they are delicious and golden brown and crisp on all sides which usually takes approximately 6 to 8 minutes.
9. Turn the cakes over cook them very carefully.
10. Pressing them occasionally until they are golden brown and crisp, about 8 minutes more.
11. Drain them on paper towels, and then arrange them on a large baking sheet.
12. Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels in between batches.
13. Reheat the cakes in the oven for 3 to 5 minutes, or until crisp.
14. Make sandwiches with pancakes, salmon, onion, capers, and crème fraîche.
15. Prepare the biscuits according to the package directions.
16. Prepare the biscuits by adding butter and then add the salmon patties to the biscuits and enjoy.
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