Arbroath Smokies with Potato Pancakes and Creme Fraiche

Peel the potatoes and cook in salted boiling water until just done. Meanwhile take the bones out of the Smokies, trim, remove the skin, cut into four pieces and put into an ovenproof pan and dot with a little butter  Picture  .

Drain the potatoes well, mash with two tablespoonfuls of olive oil or butter and season with salt and pepper. Beat the two eggs and sir into the potato, you should get a texture rather like a sponge mixture  Picture  . If you want thinner pancakes add a little milk.

Put the fish into the oven at 400°F/200°C/Reg6 and warm through for seven or eight minutes. Meanwhile put a splash of oil into a frying pan over a medium heat. Add two heaped tablespoonfuls of the potato mixture per pancake and fry turning once or twice until nicely brown  Picture  .

Serve by putting a pancake on a serving plate, lay on top the fish, squeeze over a little lemon juice, add a dollop of creme fraiche, and sprinkle over a little chopped chives.  Zoom  .