Potato Cakes with Smoked Salmon

• 3 eggs
• 1/2 cup full fat milk
• 2 spring onions/scallions finely sliced
• 2 tablespoons olive oil
• 3/4 cup smash/potato flakes
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon lemon juice
• About 10 ounces (300g) smoked salmon
• Small bunch dill or packet

1. In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
2. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
3. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
4. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
5. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
6. Decorate each salmon topped pancake with a tiny feather of dill.

eggs, full fat milk, spring onions, olive oil, potato flakes, allpurpose, baking powder, lemon juice, salmon, dill

Taken from www.foodnetwork.com/recipes/nigella-lawson/potato-cakes-with-smoked-salmon-recipe.html (may not work)