INGREDIENTS

(serves eight)

For the salmon and garnish
6 scallion (spring) onions
Salt and freshly ground pepper
1-2tbs crème fraîche
8 quails' eggs
350g diced salmon
40ml extra virgin olive oil
12ml lemon juice
2tsp chopped chives
Watercress leaves
350g sliced smoked salmon

For the potato latkes
1,300g waxy (Idaho) potatoes, coarsely grated
200g grated onion
2 eggs
2tbs chopped parsley
2tbs chopped chives
Salt and pepper
6tbs oil or clarified butter plus extra for moulds

METHOD

Blanch the onions in boiling salted water for one minute and refresh. Blend to a purée. Combine with cream and season. Reserve. Boil the quail eggs for two minutes, refresh and peel.

When ready to serve, combine fresh salmon with oil, lemon juice, chives and seasoning.

Squeeze out excess water from the potato and onion. Add the beaten egg, chives and seasoning.

Put eight 9cm hoops on an oiled baking sheet.

Squeeze the potatoes between your hands again and fill the hoops with them. Heat oil or clarified butter in a frying pan. Slip the potatoes (with hoops) into the pan as needed. Fry till golden brown on both sides (about 12 minutes) and remove the hoops.

To serve, arrange the potato cake in the middle of a plate, top with diced salmon, smoked salmon and a quail egg on top. Garnish with cress and drizzle the scallion cream around the plate. Split the egg open just before serving.

Daniel Boulud