- For the potato cakes
- 1kg (2lb 4oz) waxy potatoes, such as Cara or Charlotte,peeled
- 60g (2½oz) butter
- 2tbsp olive oil
- 8 heaped tbsp crème fraîche
- 1tbsp grated horseradish
- 5tbsp finely snipped chives
- 700g (1lb 9oz) smoked trout or salmon
- lime wedges, to serve
Grate the potatoes using the coarse grating attachment of your food processor. Place them in a colander over a bowl, add a pinch of salt and leave for 20 minutes. This draws out excess liquid. Give them a good squeeze between sheets of kitchen roll or a clean tea towel. Divide the mixture into 8, then heat the butter and oil in a large, non-stick frying pan. Flatten the mix into cakes and fry in batches until browned and crispy.
To serve, mix together the crème fraîche with the horseradish and chives and plenty of black pepper. Arrange the smoked trout in a delicate fold on top of a potato cake, top with a spoonful of the cream mixture and garnish with the lime wedges.
You can make the potato cakes up to 6 hours ahead to avoid hassle when your guests arrive. Simply reheat them in a hot oven for 10 minutes before serving. The cream mixture can be made the day before.