Name: Smoked fish & potato latkes sharing platter
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1kg baking potatoes -; 1 onion , grated and excess moisture squeezed out -; 1 garlic clove , finely grated -; 25g plain flour -; 1 egg , beaten -; 50g butter -; 3 tbsp olive oil -; 140g crème fraîche -; 2 tbsp chopped herbs (we used parsley, dill and basil) -; 2 tbsp horseradish sauce -; 140g smoked salmon -; 140g smoked mackerel -; 2 lemons , cut into wedges, to serve -

Ingredients for - Smoked fish & potato latkes sharing platter

1. 1kg baking potatoes

2. 1 onion , grated and excess moisture squeezed out

3. 1 garlic clove , finely grated

4. 25g plain flour

5. 1 egg , beaten

6. 50g butter

7. 3 tbsp olive oil

8. 140g crème fraîche

9. 2 tbsp chopped herbs (we used parsley, dill and basil)

10. 2 tbsp horseradish sauce

11. 140g smoked salmon

12. 140g smoked mackerel

13. 2 lemons , cut into wedges, to serve

How to cook deliciously - Smoked fish & potato latkes sharing platter

1 . Stage

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 . Stage

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 . Stage

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.