Soups and Starters Recipes - Smoked Salmon with Potato Cakes, Soured Cream and Chives Recipe

• 250 g/8 oz potatoes, boiled and mashed

• 25 g/1 oz butter, melted

• 50 g/2 oz plain flour, plus extra for shaping

• salt

• snipped chives, to garnish

To serve:

• 250-300 g/8-10 oz smoked salmon, thinly sliced

• 2 tomatoes, deseeded and diced

• 4 tablespoons thick soured cream

1. First prepare the potato cakes. Put all the ingredients into a bowl and mix gently with a wooden spoon to form a light dough.

2. Turn on to a lightly floured surface and roll out to about 1 cm/1/2 inch thick. Cut into 4 circles using a 5 cm/2 inch plain cutter.

3. Warm a heavy-based frying pan over a gentle heat until a light dusting of flour just begins to turn a very pale fawn color.

4. Keep the pan at this temperature and add the potato cakes. Cook for a few minutes until lightly browned on each side.

5. Meanwhile, divide the salmon between 4 serving plates, arranging it on one side. Allow the potato cakes to cool slightly, then place 1 on each plate beside the salmon.

6. Arrange the tomato on top of each potato cake, top with soured cream and garnish with chives. Serve immediately.