Latkes with smoked rainbow trout and crème fraiche

1 Peel the potatoes and grate them roughly. Use a box grater or food processor. Place all of the grated potato into a clean tea towel. Squeeze the tea towel out well over the sink to remove any excess liquid. The drier it is the better.

2 Whisk the egg in a large bowl with the flour. Season generously with salt and pepper. Fold the grated potato through the egg mix until everything is combined. Set aside.

3 Heat 1cm oil in a wide frying pan. Test it to make sure it's hot enough by adding a piece of grated potato, once it sizzles you can begin. Scoop up tablespoons full of the grated potato mix but don't compact them. Rather, place each bundle gently in the oil then flatten the centre by pressing with the back of the spoon. The edges will get crispy in the hot oil; turn them over once golden.

4 Serve hot with the smoked trout and crème fraiche. They can be assembled at the table.