Potato pancakes with smoked salmon

(Makes six large pancakes or 18 small ones)

200 g cold mashed potato
60 g self-raising flour
2 small eggs
100 ml milk
Salt and pepper
Sunflower oil for frying
9 slices smoked salmon
Sour cream or crème fraîche
Small jar red or black lumpfish caviar
Chives to garnish

• Push the potato through a sieve into a bowl. Sift in the flour, add the eggs and beat them together, then gradually beat in the milk so you have a thick batter. Season well with salt and pepper.

Brush a heavy-based frying pan lightly with sunflower oil. Put the pan on the heat and when it is hot, put in two tablespoons of batter for each large pancake or a half a tablespoon for the small ones.

Cook over medium heat until they set and bubbles start to appear on the surface, then flip them over and cook the other side until brown. Keep them warm in a folded tea towel and a warm oven while you cook the rest, oiling the pan as necessary.

For the large pancakes, ruffle one and a half slices of smoked salmon on each one, top with a spoonful of sour cream, then a teaspoon of caviar and garnish with chives.

For the small ones, spread with a little sour cream, top with half a slice of smoked salmon and half a teaspoon of caviar, then sprinkle with snipped chives.