STARTER: This is a wonderful and novel way to serve smoke salmon as a first course.

SMOKED SALMON AND POTATO ROUNDS:

100gm. smoked salmon, cut into thin strips

2 potatoes, peeled, finely grated                                 

1 egg, lightly beaten

salt and freshly ground black pepper                          

4 tbsp. butter + cooking oil

                   

1 lime

horseradish sauce:

    2 tsp. white wine vinegar                            

    1 tbsp. prepared horseradish

    ½ tsp. sugar                                                 

    freshly ground pepper

    ½ cup 18% cream

Add egg to grated potato together with salt and pepper to taste and mix well together. Shape mixture into 24 balls and flatten slightly into 1 to 1¼-inch rounds.

Combine horseradish sauce ingredients, except cream, in a small mixing bowl. Add salt to taste. Beat cream until stiff and fold into horseradish mixture.

Melt 1 tbsp butter in oil in a non-stick skillet over medium-high heat and cook 6 potato rounds at a time until golden brown on both sides and cooked through. Remove and cool on wire-rack. Repeat with remaining potato rounds, adding more butter and oil as necessary to cook. Cool slightly before serving.

Peel lime with a vegetable peeler and cut rind into thin round strips. Spread each potato round with horseradish cream and top with strips of smoked salmon and lime to serve.