Make the pancake batter: In a large bowl whisk the almond flour, baking powder and sea salt to break up any lumps — almond flour can clump, and aerating the dry mix helps the pancakes rise evenly. In a separate bowl whisk together 4 eggs and the heavy cream until homogeneous; the cream adds fat and tenderness to the crumb. Pour the wet into the dry and stir gently until combined. Let the batter rest 5–8 minutes so the almond flour hydrates; this improves texture and reduces grittiness.

While the batter rests, prepare the herbed cream cheese: In a small bowl soften the cream cheese with 1 teaspoon lemon juice, half the snipped chives and half the chopped dill (or parsley). Season lightly with black pepper — keep salt minimal since smoked salmon is salty. Whisk to a spreadable consistency; the acid brightens the cream cheese so it feels lighter on the palate.

Prepare the avocado-herb salsa: Halve and pit the avocado and dice into 1/4" pieces. Toss with 1 teaspoon lemon juice, 1 teaspoon olive oil, the remaining chives and herbs, and a small pinch of salt and pepper. The lemon stops browning and the oil adds glossy mouthfeel to contrast the warm pancakes.

Heat the pan correctly: Place a nonstick or well-seasoned skillet over medium-low heat for 2–3 minutes. Add 1 tablespoon of the butter and swirl — medium-low will give you a controlled, even golden crust without burning the almond flour. Almond flour browns faster than wheat flour, so lower heat prevents bitter overcooking.

Cook the pancakes: Spoon about 3–4 tablespoons of batter per pancake into the skillet (you’ll make 8 small pancakes total — 2 per serving). Cook undisturbed 2–3 minutes until the edges set and bottoms are golden. Flip gently and cook another 90 seconds. If the surface browns too quickly, reduce heat; if they’re pale and floppy, increase heat slightly. Use the remaining 1 tablespoon butter between batches to maintain a nutty, buttery flavor.

Keep pancakes warm: Transfer finished pancakes to a plate and tent loosely with foil. Keeping them warm prevents the pancakes from cooling and stiffening while you poach eggs — and allows the flavors to remain bright when plated.

Bring poach water to a gentle simmer: Fill a deep saucepan with 3–4 inches of water, add 1 teaspoon vinegar and bring to a gentle simmer (not a rolling boil). The vinegar helps the egg whites coagulate quickly. A vigorous boil will break up the whites and create ragged eggs; a gentle simmer keeps them tender.

Poach the eggs (two at a time if pan space limited): Crack each egg into a small ramekin or cup so you can slide it gently into the water. Create a gentle whirlpool with a spoon only if you need the white to wrap around the yolk (this is optional and works best for very fresh eggs). Slide egg into simmering water and cook 3–3½ minutes for a runny yolk or 4 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel briefly. Poaching preserves a silky texture that contrasts beautifully with the warm, nutty pancakes.

Plate assembly: Stack two warm almond pancakes per plate. Spread a thin smear (~1 tablespoon) of the herbed cream cheese on the top pancake to add tang and creaminess which balances the richness of egg and salmon.

Add smoked salmon and avocado salsa: Drape 2 oz (about a handful) of smoked salmon over the pancakes, then spoon a generous tablespoon of avocado-herb salsa beside or atop the salmon. The cold, silky avocado and smoky fish create a luxurious contrast against the warm pancakes.

Top with the poached egg: Gently place one poached egg on top of each stack. Break the yolk with your fork to let a golden ribbon of yolk mix with cream cheese and avocado for a decadent sauce-like finish.

Garnish and finish: Drizzle ~1 teaspoon olive oil over the avocado for sheen, sprinkle remaining herbs and chives, add a few capers if using, and finish with freshly ground black pepper and a small lemon wedge. Serve immediately so textures and temperatures remain contrasted.