Peel, wash and finely grate the potatoes. Put the dough in a tea towel, squeeze it out well and return it to the bowl. Two eggs, 1 teaspoon salt. Add 1 tbsp potato starch and a big pinch of nutmeg and mix / knead well with your moistened hand. Heat the butter fat (2 tbsp) in a pan, use a small ladle to pour 4 portions of batter into the pan and press flat. Bake the buffers on both sides until crispy, golden-brown, degrease on kitchen paper and keep warm in the oven at 50 ° C. Continue until the whole dough is baked. Here there were 10 buffers, roll up smoked salmon, distribute on two plates, add 3 buffers each and serve garnished with parsley. Serve with cream horseradish.