Ingredients

• 50g/1¾oz fresh horseradish
• grated
• 2 tsp white wine vinegar
• 200ml/7fl oz crème fraîche
• salt and freshly ground black pepper
• 200g/7oz potatoes
• peeled
• 4 tsp milk
• 30g/1oz potato flour
• 1 free-range egg
• 2 free-range egg whites
• 1 tbsp double cream
• butter
• for frying
• 1 tbsp Dijon mustard
• 5 tbsp red wine vinegar
• 1 tsp walnut oil
• 300ml/½ pint extra virgin olive oil
• 100g/3½oz mixed herbs
• 1 small shallot
• thinly sliced with a vegetable peeler
• 4 free-range eggs
• 50ml/2fl oz malt vinegar
• 4 slices smoked salmon
• 1 lemon
• juice only
• handful fresh dill
• few drops olive oil

Directions

• For the horseradish cream
• add the horseradish to a bowl and sprinkle with the vinegar and salt. Leave to sit for 10 minutes and then mix with the crème fraîche. Set aside until ready to serve.
• For the potato pancakes
• fill a pan with boiling salted water. Add the potatoes and cook until soft. Drain well and return to pan
• add milk and mash well. Stir in potato flour and gradually add the whole egg followed by the egg whites. Stir in the cream
• season with salt and pepper.
• Warm a frying pan over a medium heat and grease with a little butter. Pour a ladle of the potato mixture into the pan and cook for 5 minutes until well coloured around the edges. Turn over and cook for a further 3 minutes
• or until cooked through and golden-brown. Repeat with the remaining potato mix.
• To make the dressing
• put the mustard and vinegar in a bowl and whisk until blended. Slowly add the oils
• still whisking. Season with salt and pepper. The dressing will keep for up to 1 month in an airtight jar.
• For the salad
• mix the herbs and shallot in a bowl. Just before serving pour over the dressing and mix.
• For the poached eggs
• put water and the vinegar in a deep saucepan and bring to a rolling boil. Break the eggs in
• when they float to the top cook for a further 2 minutes.
• Place the pancakes on a serving plate and top with the salmon
• poached eggs
• salad and horseradish cream. Garnish with the lemon juice and dill drizzle over a little olive oil.