Rökt fisk- och potatislatke delande tallrik

👩‍🍳 Gör så här

1. 1
   Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
2. 2
   Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
3. 3
   Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.