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Serves 8

• 6 large slices of smoked salmon, about 350g

• 250g floury potatoes, peeled and quartered

• 6 heritage beetroots

• 2 tablespoons plain flour

• 2 eggs, separated

• 4 tablespoons double cream

• 2 tablespoons unsalted butter

• 1 bunch of watercress

• salt and freshly ground white pepper

Method

1. Preheat the oven to Gas Mark 4/180C

2. Prepare the smoked salmon by trimming off any dark pieces

3. Carefully roll up each slice so that it makes a neat bundle or rosette

4. Cook beetroot in oven wrapped in tinfoil until cooked

5. Place the potatoes in a pan, cover with salted water, bring to the boil and then simmer for 20-30 minutes until tender

6. Drain them well and then mash the potatoes, making sure there are no lumps

7. Gently stir in the flour and then the egg yolks

8. Beat in just enough of the cream, a spoonful at a time, until you have a thick batter, the consistency of a medium porridge

9. Do not add all 4 tablespoons of the cream if the batter is thin enough

10. This will depend on the amount of water the potatoes absorbed during cooking

11. Whisk the egg whites until they are light and frothy then fold into the batter

12. Heat a small cast iron oven-proof frying pan over a gentle heat until it is very hot

13. Add the butter, let it foam and add a large spoonful or 2 of the butter

14. It will spread a little and find its own thickness

15. Cook for 3-4 minutes over a gentle heat until the entire pancake seems to be setting. Turn it over and cook for a further 2 minutes

16. Place it in the warmed oven, still in the frying pan, for 1-2 minutes, this will help to set the entire pancake

17. This is not absolutely necessary but it will help to ensure that it is properly cooked

18. To serve, place a pancake on each plate. Top with a rosette of smoked salmon and add the watercress