Let’s get cooking!

• Step 1 of 4

  qUICK Pickled

  To make the pickled red onion, gently warm the vinegar, sugar, coriander seeds and water together for 10 minutes on a low heat. Add the sliced red onion and let steep for minimum 30 minutes, before straining off the excess liquid.

• Step 2 of 4

  Mmmash!

  Cook the mash according to the pack instructions and allow to cool. Sieve the flour and baking powder into the mash. Whisk the eggs and milk together and add to the potato mix with the chives and pinch of chilli flakes if required. Whisk the batter until smooth.

• Step 3 of 4

  Pancake time

  Heat a non-stick frying pan over a medium heat with a dot of butter and the oil. When the fat is hot begin to cook the pancakes. Add 1 tbsp of the mixture for each pancake and cook until golden, usually around a minute then flip to cook the other side.
• Step 4 of 4

  Serving up

  Combine the crème fraîche and chopped dill, season with salt and black pepper. Serve the pancakes topped with the smoked salmon, pickled red onions and the crème fraîche dressing. Bon appetit!