Ingredients

For the potato cakes
3 free-range eggs
125ml/4½fl oz whole milk
2 spring onions, finely sliced
2 tbsp olive oil
60g/2¼oz instant mashed potato mix
40g/1½oz plain flour
½ tsp baking powder
½ tsp lemon juice

For the topping
300g/10½oz smoked salmon
small bunch fresh dill

Method
1. In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
2. Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
3. Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
4. Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
5. Once you have made the pancakes, and they’ve cooled a little, tear off strips of smoked salmon and arrange the small slices on each pancake.
6. Decorate each salmon-topped pancake with a tiny feather of dill.

Ingredients:

2 cloves garlic
½ cup chopped fresh mushrooms
2 tablespoons chopped red bell pepper
1 green onion, thinly sliced
1 tablespoon grated Parmesan cheese, divided
1 tablespoon olive or canola oil
½ teaspoon lemon juice
¼ teaspoon dried tarragon
¼ teaspoon dried thyme
Salt and black pepper (optional)
6 slices French bread (1/2 inch thick)

Preparation:

Preheat broiler. Peel garlic cloves. Mince one garlic; cut remaining clove in half.

Combine mushrooms, bell pepper, green onion, minced garlic, 1-1/2 teaspoons Parmesan cheese, oil, lemon juice, tarragon and thyme in small bowl. Season with salt and black pepper.

Arrange bread slices on ungreased baking sheet. Broil 4 inches from heat 2 to 3 minutes per side or until lightly browned.

Remove baking sheet from broiler; rub tops of bread with cut sides of reserved garlic. Spoon about 1 tablespoon mushroom mixture onto each bread slice; sprinkle with remaining 1-1/2 teaspoons Parmesan cheese. Broil 1 to 2 minutes or until cheese is melted. Serve warm.

Yield: Makes 2 servings