Potato and dill pancakes with smoked salmon and creme fraiche

Peel potatoes, and grate on the large holes of a grater. Place grated potatoes in a clean tea towel and squeeze tightly to remove as much moisture as possible. Place into a medium bowl with salt, pepper and dill. Mix well.

Heat a heavy based pan over a medium heat. Add oil and spoon in loose dessert spoonfuls of the mixture. Flatten with a spatula and cook for 5 - 7 minutes on each side or until golden and crisp.

Serve topped with smoked salmon, creme fraiche and salmon roe.