(Serves 6 to 8)

• 1kg Gozo potatoes
• 1 onion, peeled and finely chopped
• 25g butter
• 1 tablespoon olive oil
• 600g salmon fillet, skinned
• 1 tablespoon chopped chives or dill
• 2 to 3 tablespoons soured cream or crème fraiche
• 100g smoked salmon pieces

Scrub and par-boil the potatoes in their skin. Meanwhile, gently fry the onion in the butter and oil until soft. When cool enough to handle, peel and coarsely grate or finely dice the potatoes. Add to the frying pan with the onion. Dice the salmon, and stir this in with the potatoes. Partially cover for four to five minutes to let the salmon cook, and then remove the lid, stir in the herbs and cream, and before serving, scatter shreds of smoked salmon on top. The same recipe can be adapted to smoked haddock and kippers. And if you prefer, you can use shredded ham or smoked trout.

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