Irish oat & potato cakes, smoked salmon & green crème fraiche

These buttery potato cakes with a lovely oaty flavour are irresistible. Serve this alongside smoked salmon on a large board in the middle of the table and invite guests to help themselves.

Serves 6 • Ready in 45 mins, plus chilling

500g Maris Piper potatoes, peeled and cut into large chunks

110g plain flour, plus extra for kneading 50g oats

1tsp onion powder

1tsp sea salt

1 egg yolk

Zest of 1 lemon, plus extra zest and lemon wedges to serve

½ green chilli, finely chopped

60g butter, melted, plus extra for frying 1tbsp olive oil

200g smoked salmon

For the green crème fraiche:

Small bunch dill

Small bunch parsley

1tbsp capers

1tbsp extra virgin olive oil

½ green chilli, deseeded and sliced Zest and juice of 1 lemon

150ml crème fraiche

1 Put the potatoes in a large pan of cold water. Bring to the boil, simmer for 10-15 mins until fluffy, then drain.

2 Mix the flour, oats, onion powder, salt, egg yolk, lemon zest, chilli, melted butter and potatoes together in a large bowl to form a slightly wet dough.

Briefly knead on a lightly floured surface. 3 Shape the dough into 6 round potato cakes. Cover in cling film and chill in the fridge for 30 mins or until ready to cook. 4 Just before cooking, make the green crème fraiche. Blend all the ingredients, except for the crème fraiche, in a food processor. Spoon the crème fraiche into a bowl and stir half the green mixture through, spooning the rest into a bowl. 5 Heat 1tbsp olive oil and a little butter in a large frying pan over a medium-high heat. Cook the potato cakes for 4 mins on each side until crispy, golden and hot all the way through.

6 Serve the potato cakes topped with green crème fraiche, smoked salmon, green sauce and a little lemon zest, with lemon wedges on the side.

Per serving: 440 cals,

27g fat, 14g sat fat,

36g carbs >>