This easy but elegant starter is a step up from the usual smoked salmon on bread
A delicious smoked salmon starter with a twist.
200g Désirée potatoes, scrubbed 1 tbsp olive oil 1 tbsp dill, finely chopped Sea salt Freshly ground black pepper
TO SERVE: 100g hot-smoked salmon 2 large handfuls of watercress 1 lemon, quartered
Using a vegetable peeler, shave the 1 potatoes into long ribbons. Pop them in a bowl, season with a pinch of salt and stir well. Gather up the potato ribbons and squeeze out any excess water. Discard the water, return the potatoes to the bowl along with the black pepper and dill and stir well.
2 Heat the oil in a large frying pan over a medium to high heat. Divide the potato ribbon pile into four, and, using a round pastry cutter as a guide, create four circular potato cakes in the pan. If you don’t have a pastry cutter, just (carefully!) mould the cakes using your hands. Push them down a little and cook for 4–5 minutes on either side until golden brown.
3 Once cooked, remove the cakes from the pan and drain on kitchen paper. To serve, place the potato cakes on individual plates, top with the salmon and watercress and place a wedge of lemon on the side.