Scallion potato cakes with smoked salmon and lemon curd mayo

45 minutes preparation, plus 30 minutes cooking

Firstly, make the pink onions. Put the finely sliced onion, vinegar, salt and sugar in a small glass jar. Shake well and then leave for a couple of hours before serving, or in the fridge overnight.

Peel the potatoes and cut into 3cm chunks. Put in a pan of cold water which you have salted generously. Put the pan on a high heat and bring to a simmer and cook until the potatoes are easily pierced with a knife but are not collapsing into the water. This should take about 20-25 minutes from cold but keep checking on them.

Drain the potatoes and mash until smooth, add the butter, white pepper and more salt as needed. Allow to cool until about room temperature. Stir in the lightly beaten egg, spring onions and dill. Finally add the flour, bringing the mixture together with your hands until it forms a soft but not sticky dough. If needed add a little extra flour.

Divide the mixture in half and then roll it out on a surface lightly dusted with flour until about 1cm (1/3 inch thick). Cut into small triangles or into 3cm rounds.

Heat a heavy-bottomed frying pan over a medium heat. Once hot add a teaspoon of oil and fry the potato cakes for a couple of minutes on each side until golden brown. Repeat with the rest of the dough, adding more oil as needed. Keep the potato cakes warm in a low oven until ready to serve. Alternatively you can reheat the potato cakes in the oven at 180°C conventional (160°C fan, gas mark 4) for 10 minutes.

To make the lemon mayonnaise combine the mayonnaise, Mrs Bridges Lemon Curd and the white wine vinegar in a small bowl and mix well. Taste and add more curd or vinegar as desired.

To assemble, arrange the warm potato cakes on a serving platter or board. Add a dollop of lemon curd mayonnaise to the top of each followed by a piece of smoked salmon and a grind of black pepper. Add a couple of pieces of pink pickled onion and a small sprig of dill to finish. Serve immediately.