For the potato cakes:

3  eggs
125ml milk
spring onions
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

How to:

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.)

potato pancakes with salmon and dill

Adapted from Nigella Lawson.