Latkes with salmon and dill rémoulade

Name: Latkes with salmon and dill rémoulade
Ingredients: peanut or olive oil for frying; 1/2 cup grated salmon fillet, skinless (@1/2 lb.); 1 cup grated russet or Yukon gold potatoes, skins optional; 1/2 cup grated yellow onion; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 1 teaspoon sweet paprika; 2 tablespoons fresh lemon zest; 4 tablespoons chopped fresh dill; 2 tablespoons chopped flat leaf parsley; 2 teaspoons cider vinegar; 1 egg, beaten; 2 ounces flour; 4 ounces high grade mayonnaise; 4 ounces sour cream (or fage); 1 tablespoon capote capers; 1 teaspoon Hungarian sweet paprika; 2 teaspoons Dijon mustard; sprigs of fresh dill for garnish; sprinkle of paprika for garnish