1. Combine in a bowl the yogurt and wasabi. Mix well and set aside.
2. Peel and coarsely grate the potatoes. Place into a strainer and squeeze out any excess moisture.
3. Place potato into a bowl and add the shallots, eggs, flour and breadcrumbs and stir well to combine. Season with salt and pepper. Ideally make potato pancakes close to cooking time to prevent discolouration from the grated potato.
4. Preheat oven to 150°C.
5. Heat half the butter and oil in a large frying pan over a medium heat.
6. Use a ¼ cup measure, to measure out 8 potato cakes from the mix. Almost fill the ¼ cup then place the mixture into the frying pan cooking 3-4 cakes at a time. Cook for 2-3 minutes each side or until golden.
7. Place cooked cakes onto a cake rack, which has been placed on a baking slide. Keep warm in the oven.
8. Heat remaining butter and oil and cook remaining cakes.
9. To serve place two cakes onto each plate top with rocket leaves, salmon and wasabi yogurt.
   

Wasabi is a horseradish paste available in supermarkets.