Method

• 1.
  Place potato in a sieve and press down to extract as much water as possible.
• 2.
  Combine flour, baking powder, onion and parsley in a bowl. Season well with salt and pepper. Add eggs and potato to flour mixture and stir well to combine.

• 3.
  Heat oil in a non-stick frypan over medium heat. Place 2 heaped teaspoons of mixture in the frypan for each pancake, leaving room between each one (you will need to do this in batches).
• 4.
  Press to flatten and cook 1-2 minutes on each side until golden. Transfer to a plate and keep warm while you cook the remaining mixture.
• 5.
  To serve, top each pancake with some smoked salmon, a dollop of creme fraiche and some salmon roe. Season with freshly ground black pepper.