For the smoked salmon spinach pancakes, prepare the pancake batter. Mix in the cooked spinach leaves with a blender and bake thin pancakes in a pan with oil.
Press or finely grate the potatoes, mix well soft butter, cream, salt and nutmeg, form four rolls, about as long as the pancake diameter.
Place the smoked salmon on the pancake (two thirds), coarsely chop the dill (set aside four stalks for garnish).
Sprinkle half of it on the smoked salmon, put the potato roll on top and roll it up, chill. Now cut each pancake into 6 diagonal slices and fry lightly on both sides in a coated pan with a little oil.
Sauté the onion in oil, add the flour, pour in the cream and water, salt and reduce slightly, add the white wine, mix with a hand blender and add the dill.
Arrange the smoked salmon and spinach pancakes with the dill sauce, garnish with a slice of lemon and dill.