For the potato cakes:
2 tbsp olive oil
60g instant mashed potato mix
40g plain flour
½ tsp baking powder
½ tsp lemon juice
For the topping:
75 ml sourcream
1 tsp. horseradish
300g smoked salmon
small bunch fresh dill
1. Whisk the eggs, milk, finely sliced spring onions and olive oil together.
2.Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
3.Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
4.Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
5. Mix horseradish with sourcream.
6. Once you have made the pancakes, and they’ve cooled a little, put a dollop of horseradish mix…tear off strips of smoked salmon and arrange the small slices on each pancake.
7. Decorate each salmon-topped pancake with a tiny feather of dill. (I used dried.)
Adapted from Nigella Lawson.