Step 1 Mix the mash with the flour, eggs, salt, baking powder and milk and stir until smooth. Stir through the chives.

Step 2 Heat the oil and butter in a large heavy based pan over a medium heat. Using a teaspoon drop a spoonful of batter into the pan, cooking approx. 8 individual cakes at a time. Cook for one minute until the surface starts to form bubbles then flip and cook for one minute more before removing.

Step 3 Repeat until you have 48 cakes.

Step 4 Top each cake with a dollop of crème fraiche and some flaked hot smoked salmon and top with freshly ground black pepper.