Add the potatoes to a saucepan and submerge. Cook over a high heat in rapidly boiling water until tender. Drain, then mash the warm potatoes with the cream and butter, adding a little of both at a time until the mixture is creamy and lump free. Season to taste.

Add the egg and mix. Using your hands, mould into thick patties. Add ½ cup canola oil to a pan and place over a medium to high heat. When the oil is hot, dust the potato cakes with flour and fry on each side until crisp and golden.

Drain on paper towel. Repeat until all the cakes are fried – if the oil becomes dirty, clean the pan and use the remaining oil. Top each potato cake with shavings of goat’s-milk cheddar and drape with a slice of smoked salmon. Top with slivers of red onion and scatter with snipped chives and fennel fronds. Season to taste and serve.

TASTE’s take:

When made a little smaller, these soft-centered potato cakes are the perfect cocktail snacks. I made them for New Year with cream cheese, caviar and a little finely chopped red onion – delicious.