Potato Cakes with Smoked Salmon

In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake. Decorate each salmon topped pancake with a tiny feather of dill.