Ingredients

• 12oz/340g floury potatoes, peeled and grated
• 6oz/170g onion, grated
• 1 medium egg, beaten
• 1½oz/45g plain flour
• 1½ tsp/8ml salt
•   freshly ground black pepper
•   vegetable oil
• 10oz/285g gravadlax, cut into strips
• ½ pint/150ml crème fraîche
• 2 tbsp/30ml wholegrain mustard
• 2 tbsp/30ml fresh dill, chopped

Method

1. To make the latkes, stir together the potatoes, onion, egg, flour, salt and pepper.
2. Heat enough oil to coat the bottom of a sauté pan over a medium heat.
3. Fry flattened teaspoonfuls of the latke mixture for 1 minute per side, until brown and crisp. Drain on kitchen paper. Salt lightly.
4. Mix together the crème fraîche, mustard and dill.
5. Top each latke with a half teaspoon of crème fraîche and strips of salmon.