Add the pork crackling to a blender or food processor and blitz to an oily powder. Transfer to a large bowl. Add the salmon, 1 egg, cottage cheese, dill (optional), and a good grind of black pepper.
Thoroughly mix to combine. If your mixture is looking at all dry and might not hold together, add in another egg. Pork crackling is generally already salted and therefore extra salt is not added. If your pork crackling, rinds, or scratchings are unseasoned, add ¼ teaspoon sea salt, or season to your own preference.
Divide the mixture into 4 parts. Form into 4 medium equal-sized patties and place on a baking tray. Transfer to the fridge for 30 minutes to chill and firm up slightly.
While the patties are chilling, make the cloud bread. Preheat the oven to 300F/150C. Line a large baking sheet with baking paper. Separate 3 eggs, placing the yolks in a small bowl and the whites in the bowl of a stand mixer with the whisk attachment. Add the cream of tartar to the egg whites and beat on high speed for 5-8 minutes or until meringue peaks form. Use a spatula to transfer to a separate bowl.
Add the cream cheese to the same stand mixer bowl and beat on high to soften. As it’s beating, drop in the egg yolks one at a time to combine. Stop the whisking and scrape the sides with a spatula to ensure everything is completely incorporated. Season with a pinch of salt and pepper and whisk again for another minute. Use a silicone spatula to gently fold the yolk mixture into the meringue. Folding the mixture in a clockwise motion will help retain the firm texture while adding to the air. Avoid stirring as this will deflate the meringue and the buns will not be fluffy.
Spoon the mixture onto the lined baking tray about ⅓ cup per bun. Make 8 rounds for 4 burgers approximately the same size as the patties. These buns don’t rise, so each round acts as half a bun.
Bake in the middle of the oven for 15-18 minutes or until golden on top. Remember to bake low and slow, otherwise, it will likely burn before the center is cooked. Remove from the oven and set aside to cool slightly. Use a flat spatula to carefully lift from the baking paper.
Remove the patties from the fridge. Melt the butter in a large frying pan over medium-high heat. Fry the patties 4-5 minutes before flipping and frying for a further 3-4 minutes on the other side. The salmon patties should be crisp and golden brown on the outside.
Serve these patties hot or cold with the cloud burger buns. Fill with a dollop of cottage cheese, or if following a Keto diet, add a squeeze of lemon juice over the patty and additionally serve with lettuce.