Ingredients

• 4-6 medium Kerr's Pink potatoes or other floury potato
• vegetable oil
• for frying
• 30g/1oz freshly grated horseradish
• 60ml/2fl oz mayonnaise
• 4 tbsp crème fraîche
• a few drops lemon juice
• small pinch salt
• 12 thin slices oak-smoked salmon
• 48 sprigs watercress
• paprika
• to dust

Directions

• Use the crinkle-cut blade on a mandolin slicer to cut the potatoes - you will probably need to adjust the blade several times to get the right thickness for the discs
• so don't worry if you need to try it a few times.
• Take a slice off one potato
• then rotate the potato 90 degrees and take off another slice on the same side. Hold the slice up to the light and you should see a lattice pattern with the light shining through the holes. If the slice is too thick
• the lattice effect will not work. If you don't see the light
• try adjusting the blade to a slightly thinner setting and try again. Once you have created the right thickness
• you need to make 48 slices.
• Cut out discs from the slices using a 4cm (1.6in) cutter. Dry the discs on kitchen paper.
• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Fry the potato discs until they are crisp and golden-brown. Remove and drain them on kitchen paper
• and keep to one side in a dry place until you are ready to serve. (Don't try to make them too far in advance or you will lose the all-important texture.) The discs will keep their texture for about four hours if they are stored in an air-tight container.
• For the horseradish cream
• place all the horseradish ingredients into a clean bowl
• mix well and set aside.
• Slice the smoked salmon into 48 equal small pieces. Place a piece of the salmon on each of the potato discs. Arrange a sprig of watercress on top of the salmon and spoon a little of the horseradish cream on top of the watercress.
• Repeat this process with all of the discs
• then place one of the discs on top of another to create a mini-tower. Repeat this process with all the discs.
• To serve
• place the canapés on a serving plate and dust with a little paprika.