DAILY DINNERS

Soak the potatoes in their skins in cold water for 1 hr, then drain. Cook in boiling salted water for 25 mins, drain and set aside until cool enough to handle. Peel and coarsely grate and transfer to a bowl.

Stir in the onion, flour, egg and seasoning. Divide the mixture into 24 and shape into small patties (known as latke). 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 minutes 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.

Mix the creme fraiche and herbs together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-size pieces. Arrange on a serving platter with the potato latkes, herby creme fraiche and some lemon wedges.