Make the potato cakes. Bring a large
pan of salted water to the boil. Tip in the
potatoes and cook for 10-15 mins until soft.
Drain well, then return to the hot pan for
1-2 mins to allow any excess moisture to
evaporate. Pass the potatoes through a ricer
or sieve to get a really fine mash.
Weigh out 250g of the mash and place in
a bowl (you shouldn’t have much left over).
Tip in the flour, baking powder and 1 tsp salt.
Mix together until the mixture forms a soft
dough. Shape into a ball, then tip out onto
a lightly floured surface. Roll out into a circle
about 20cm across and 1cm thick. Cut into
8 triangular wedges and generously dust all
over with flour. The potato cakes can be
made up to this point 1 day ahead and
chilled or frozen for up to 1 month.
Set a large, non-stick frying pan over a
medium heat (no need to add oil). When
hot, dry-fry the cakes for about 3-5 mins on
each side until golden and cooked through.
You may have to do this in batches. Stir a
little water into the soft cheese until it is
spoonable. Place the potato cakes on plates,
top with dollops of soft cheese and a
smoked salmon slice, then scatter over the
red onion, capers and lemon zest to finish.