Horseradish latkes with avocado, gravadlax & poached eggs

Serves 2 Prep 15 mins Cook 15 mins Q Q Q Take the classic combo of potato pancakes and smoked salmon to the next level by adding creamy avocado and poached eggs to create a delicious weekend brunch.

2 Maris Piper baking potatoes

(about 500g), peeled 2 tbsp pain flour 3 large eggs 2 tsp creamed horseradish small bunch chives, snipped 2 tbsp white wine vinegar sunflower oil, for frying 1 ripe avocado ½ lemon, zested and juiced 150g gravadlax or smoked salmon

1 Coarsely grate the potatoes onto a clean tea towel. Gather the tea towel together and squeeze out as much liquid as you can from the potatoes. Tip the potatoes into a bowl and add the flour, 1 egg, the horseradish, seasoning and most of the chives. Mix well.

2 Put the oven on its lowest setting, with a tray on one shelf. Heat enough oil in a frying pan to cover the base, then spoon in mounds of potato mixture to form 10cm-wide discs. Press them down with the back of a fish slice and cook for 3- 4 mins on each side, or until the potato is crisp and cooked through. Move the latkes to a plate topped with kitchen paper to drain off excess oil, then keep warm on the tray while you cooking the rest of the mixture. There should be six latkes in total.

3 Poach the eggs in a large pan of water with the vinegar, then scoop out and drain on kitchen paper, Peel and slice the avocado, then squeeze lemon juice over it.

4 Arrange the latkes over two plates, and top with the gravadlax, avocado and poached eggs. Scatter with the remaining chives, the lemon zest and a little black pepper. PER SERVING 796 kcals, fat 38g, saturates 7g, carbs 72g, sugars 5g, fibre 10g, protein 37g, salt 2.6g