Smoked fish & potato latkes sharing platter

• baking potatoes↗1kg kg
• onion↗1

  grated and excess moisture squeezed out

• garlic clove↗1

  finely grated

• plain flour↗25g g
• egg↗1

  beaten

• butter↗50g g
• olive oil↗3 tbsp tbsp
• crème fraîche↗140g g
• chopped herbs2 tbsp tbsp

  (we used parsley, dill and basil)

• horseradish sauce↗2 tbsp tbsp
• smoked salmon↗140g g
• smoked mackerel↗140g g
• lemons↗2

  cut into wedges, to serve

Step-by-step instructions

1. 1

   Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.

2. 2

   Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.

3. 3

   Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.