Smoked Salmon on Potato Cakes 

• 450g (1 lb) cooked, mashed potatoes
• 75g (3 oz) flour 
• 2 eggs, beaten 
• 2 tablesp. scallions, finely chopped
• Salt, pepper and nutmeg
• 50g (2 oz) butter, melted
• 125 ml (¼ pt) soured cream
• Salt and black pepper

Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.