W/ DILL CRÉM & SMOKED SALMON

700gm washed potatoes

2 shallots (finely diced)

2 eggs (whisked)

1/3 cup self raising flour

200gm creme fraiche

1 bunch fresh dill (finely diced)

1/2 lime (juice)

200gm smoke salmon

Olive oil

Sea salt

1. Place your potatoes in a pot and cover with cold water. Pop onto heat covered and bring to a boil, before lowering to a gentle simmer and simmering for 20 minutes covered. Strainout water and pop in fridge to cool.

2. Once potatoes have cooled, grate the potatoes into a bowl shallots, eggs, self racing flour and 2 pinches salt, before bringing altogether into a thick pancake mixture.

3. Place a non stick pan on medium heat with a drizzle of oil. Cook your pancakes in batches of five, spooning on small puck size and pressing down with back of the spoon spread out your pancakes. Cook for 2-3 minutes on each side until charred. Place on papered plate once cooked.

4. To make dill crém, plate creme fraiche, dill, lime juice and a solid pinch of sea salt in a bowl and bring together.

5. To plate pour your dill crém on a large plate, top with your pancakes and finish with curled smoked salmon pieces, a generous pinch of sea salt and some dill fronds for garnish.