Ingredients

2 pound potatoes, roosters - really important that these potatoes can be mashed i.e. not the soapy potatoes
1/2 cup or less crème fraiche (may need more if mixture is too dense as it depends on the potatoes available each season)
1 cup heaped tsp dijon mustard

3 cup egg yolks
3 tablespoon spring onions, finely sliced
4 tablespoon flour to bind, plus extra to roll

To serve

2 pound potatoes, roosters - really important that these potatoes can be mashed i.e. not the soapy potatoes
1/2 cup or less crème fraiche (may need more if mixture is too dense as it depends on the potatoes available each season)
1 cup heaped tsp dijon mustard

3 cup egg yolks
3 tablespoon spring onions, finely sliced
4 tablespoon flour to bind, plus extra to roll

Preparation

Baking Directions:

Cook the potatoes in a pan of boiling salted water until tender, drain well and mash with a potato ricer.

Add the creme fraiche, egg yolks, mustard, salt and pepper and mix well.

Add the 4 tbsps flour to bring the potatoes to kneading texture.

Sprinkle additional flour on the work surface.

Place the dough on top and roll to about an inch and a half high.

Cut into shapes with a 4-inch scone cutter In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown.

To serve, mix the sour cream, chives, lemon zest, pepper and lemon juice to taste.

Place a dollop on top of each potato cake, followed by the smoked salmon or smoked trout.

Garnish with chives.