Angi's smoked salmon with potato cakes soured cream & chives

Angi Slater has been awarded the accolade of creating 'Britain's Favourite Potato Recipe' by manyfacesofpotatoes.co.uk and celebrity chef James Martin in a national quest to find Britain's best potato dish.

Angi and her winning Smoked Salmon with Potato Cakes, Soured Cream and Chives recipe is already a hit on the small screen since 9th July as part of manyfacesofpotatoes.co.uk's latest TV advert, so try Britain's best potato recipe now!

Angi says, 'The best thing about potatoes is that they don't take very long to cook and go with just about anything and everything I have in my kitchen cupboards. I still can't quite believe that my dish was  tasted by James Martin and went on to be crowned Britain's favourite. I can't wait for the people of Manchester to taste it - I hope they enjoy it as much as my family and I do!'

• Preparation: 15 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 250g / 8oz Cooked Maris Piper Potatoes
• 25g / 1oz Butter
• 50g / 2oz Plain Flour
• 250g / 8oz Smoked Salmon, thinly sliced
• 4 Tablespoons Thick Soured Cream
• 2 Large Tomatoes, deseeded and diced
• Chives, snipped for garnish
• Pinch of Salt

What you do:

1. Prepare the potato cakes by placing cooked potatoes, butter, flour and salt into a bowl.
2. Mix all the ingredients together to form a light dough.
3. Turn the dough onto a lightly floured work surface and roll out until about 1cm thick and shape into circles using a 5cm plain cutter.
4. Dust a heavy based frying pan with flour and warm over a gentle heat until the flour begins to turn a pale fawn colour. Keep the pan at this temperature and add the potato cakes. Cook each one for a few minutes until lightly browned.
5. While the potato cakes are cooking, divide the salmon between four serving plates, arranging it to one side.
6. Allow the potato cakes to cool slightly, and then place one on each plate beside the salmon.
7. Arrange the tomatoes on top of each potato cake and cover the tomatoes with a generous dollop of low fat creme fraiche and a good sprinkling of chives.

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